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In the realm of comfort food, few dishes stand out as much as beef stroganoff. Traditionally rich and creamy, this hearty meal can sometimes feel a bit heavy, especially when paired with refined pasta. However, this savory whole wheat beef stroganoff recipe offers a healthier twist without sacrificing flavor. Packed with protein, fiber, and a medley of vegetables, this dish is not only satisfying but also nourishing. In this article, we will walk through the ingredients, preparation steps, and the nutritional benefits of this wholesome recipe.

Easy Beef Stroganoff with Whole Wheat Noodles

Discover a delicious and healthier take on a classic comfort dish with this savory whole wheat beef stroganoff. This recipe features lean beef sirloin, whole wheat egg noodles, and a creamy sauce made with Greek yogurt, offering a nutritious boost without sacrificing flavor. Packed with protein, fiber, and veggies, it’s perfect for any occasion. Follow our step-by-step guide to create a wholesome meal that’s both satisfying and nourishing for you and your loved ones.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup plain Greek yogurt (or sour cream)

Salt and black pepper, to taste

8 oz (225g) whole wheat egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Beef: Pat the beef slices dry with paper towels. This will ensure a nice sear.

    Brown the Beef: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the beef slices in a single layer, seasoning with salt and black pepper. Cook for about 2-3 minutes per side until browned but not fully cooked through. Remove the beef from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Lower the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until translucent. Then add the garlic and mushrooms, cooking for another 5-7 minutes until mushrooms are tender and golden.

        Create the Sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer. Allow it to bubble away for about 5 minutes, letting the flavors meld.

          Finish the Sauce: Reduce the heat to low and stir in the Greek yogurt (or sour cream) until it’s fully incorporated. Return the beef to the skillet, stirring to combine. Simmer for an additional 2-3 minutes until the beef is heated through. Adjust seasoning with salt and pepper to taste.

            Cook the Noodles: While the sauce is simmering, cook the whole wheat egg noodles according to package instructions. Drain and set aside.

              Combine and Serve: Toss the cooked noodles into the beef stroganoff sauce. Mix well to ensure the noodles are coated.

                Garnish and Enjoy: Serve hot, garnished with fresh parsley for a pop of color and added flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings