Stroganoff with Egg Noodles

Ingredients

• 15 oz Top Round Steak
• 250 g Onion
• 500 g Mushroom
• 5 cloves Garlic
• 35 g Lite Butter
• 60 g All-purpose Flour
• 4 cups Beef Broth
• 250 g 0% Greek Yogurt
• 1 tsp Salt
• ½ tsp Black Pepper
• 225 g Egg Noodles

Steps

1. Cut the top round steak into thin strips, approximately 1/4 inch thick. Season generously with salt and pepper.
2. Dice the onion into bite-sized pieces. Slice the mushrooms into 1/4 inch thick slices. Mince the garlic cloves.
3. Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
4. Heat the butter in a large skillet over medium-high heat. Working in batches, sear the steak strips for 2-3 minutes per side until browned. Transfer to a plate.
5. In the same skillet, add onions and cook for 3-4 minutes until softened. Add mushrooms and garlic, cooking for another 4-5 minutes until mushrooms release their moisture.
6. Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
7. Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring to a simmer.
8. Return the seared steak to the skillet with any accumulated juices. Reduce heat to medium-low and simmer for 15-20 minutes until the sauce thickens and the meat is tender.
9. Remove from heat and let cool for 2 minutes. Stir in the Greek yogurt until fully combined. Season with additional salt and pepper to taste.
10. Serve the stroganoff over the cooked egg noodles and enjoy immediately.