This recipe uses Greek yogurt in place of sour cream for a little more protein and a little less fat. Choose a lean cut of steak and you've got a large portion of healthy, hearty comfort-food.
Course
Main
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories435kcal
AuthorThe Every Kitchen
Ingredients
1tablespoonvegetable oil
1poundlean beefI used bottom round, cut into bite-size pieces
1onionchopped
8ouncesbutton mushroomshalved
sea salt and ground black pepperto taste
1/2tablespoonsmoked paprika
3tablespoonstomato paste
1 8-ouncecan low-sodium tomato sauce
1cuplow-sodium beef broth
1tablespooncornstarch
½cupplain nonfat Greek yogurt
2cupscooked egg noodles
½bunch flat parsleychopped, for garnish
Instructions
In a large, high-rimmed skillet, heat olive oil over medium-high. Add the beef and stir-fry until just browned, about 1-2 minutes. Transfer beef to a bowl and set aside. Keep a bit of accumulated fat (no more than a tablespoon) for cooking the vegetables.
Reduce heat to medium and add onion and mushrooms. Cook until vegetables are tender, stirring often, about 5 minutes. Season with salt, pepper, and smoked paprika.
Stir in the tomato paste and tomato sauce. Pour in the broth and simmer, uncovered, 5 minutes. Whisk in the cornstarch, smoothing out any lumps. Add the beef and cook until heated through.
Remove from heat and stir in the Greek yogurt. Serve over egg noodles and garnish with parsley.