Beef Stroganoff with mushrooms

Ingredients:

• 450 g top round or flank steak, thinly sliced
• 4 tsp rapeseed oil (canola)
• 1 small onion, thinly sliced
• 2 packages of 220g champignons, wash, cut off the stems and thinly slice the caps (about 5 cups)
• 2 cloves garlic, crushed
• 1 tbsp. premium flour
• 2 cups lightly salted beef broth
• 0.5 cups dry red wine
• 3/4 tsp salt
• 0.5 tsp freshly ground black pepper
• 2/3 cup nonfat Greek yogurt
• 4 cups cooked whole-wheat egg noodles, for serving
• 4 tsp chopped fresh parsley, for serving

Preparation:

1. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the beef and any juices to a plate.
2. Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are softened and have released most of their liquid, about 5 minutes. Return the beef and any juices to the skillet and toss with the mushrooms and onion. Sprinkle with flour and toss to coat.
3. Add the beef broth, wine, salt, and black pepper and bring to a boil. Reduce heat and simmer until the liquid thickens and reduces slightly, 5 minutes. Stir in the yogurt and simmer for another minute. Spoon the beef stroganoff over the noodles and sprinkle with parsley.
   
   
   Excellent source: copper, folate, iron, manganese, niacin, pantothenic acid, phosphorus, potassium, protein, riboflavin, selenium, thiamine, vitamin B6, vitamin B12, vitamin K, zinc
   
   Good source: fiber, magnesium