Beef Stroganoff With Yogurt and Dill

Serves 4
Hands-On Time: 25m
Total Time: 25m

Ingredients

* 12 ounces multigrain noodles
* 2 tablespoons olive oil
* 1 pound sirloin steak, thinly sliced
* kosher salt and pepper
* 1 pound button mushrooms, sliced
* 4 shallots, sliced
* 1/2 cup dry white wine
* 1/4 cup nonfat Greek yogurt
* 1/4 cup chopped fresh dill

Directions

1. Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.

2. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.

3. Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.