Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff
Recipe type: 1 Protein, 1 Starch, 1 Non-Starchy Vegetable
  • 1 ½ lbs beef tenderloin
  • 2 TBSP olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup plus ½ cup beef or vegetable broth
  • 2 TBSP catsup (look for brand with no artificial ingredients or high fructose corn syrup-often the only brands meeting these criteria are organic)
  • 8 oz mushrooms, sliced
  • 3 TBSP whole grain flour
  • 1 cup plain Greek yogurt
  • 1 package whole grain egg noodles, prepared according to package directions
  1. Cut tenderloin across grain into strips about 1½ inches long and ½ inch thick.
  2. Heat skillet over medium heat and add olive oil.
  3. When oil is heated, add beef, garlic and onion and cook, stirring occasionally, until beef is brown.
  4. Add 1 cup broth and the catsup to skillet and heat to boiling. Reduce heat, cover and simmer about 10 minutes or until beef is tender.
  5. Stir in mushrooms and simmer for about 5 more minutes.
  6. Shake remaining ½ cup broth and flour in a tightly covered container and slowly stir into beef mixture.
  7. Heat to boiling, stirring constantly to thicken liquid. Boil for 1 minute.
  8. Reduce heat to low and stir in Greek yogurt.
  9. Serve over whole grain egg noodles.