This is an awesome skinny version of beef stroganoff:
Serves: 6 servings, approx. 1½ cups each
3 tsp. olive oil, divided use
1½ lbs. extra lean beef sirloin, cut into thin strips
1 medium onion, chopped
8 oz. sliced mushrooms
3 Tbsp. whole wheat flour
4 cups low sodium organic beef broth
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
3 oz. dry whole wheat egg noodles
½ cup reduced fat (2%) plain Greek yogurt
2 Tbsp. finely chopped parsley
Heat 1 tsp. oil in large nonstick skillet over high heat.
Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.
Heat 1 tsp. oil in same skillet over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 4 minutes.
Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.
Add remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.
Add flour; cook, stirring frequently, until onion mixture is evenly coated.
Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.
Add egg noodles. Mix well and cover with liquid; cover. Cook for 6 to 8 minutes, or until noodles are soft. Remove from heat.
Add yogurt; mix well.
Serve garnished with parsley.
Nutritional Information (per serving):