Skillet Beef Stroganoff Protein Pasta

Ingredients

Ingredients

• 1 3/4 pounds pre-sliced beef stir-fry strips
• 8 ounces dry Barilla Protein+ Penne
• 1 tablespoon olive oil, divided
• 16 ounces sliced baby bella mushrooms
• 1 medium yellow onion, diced
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 3 cups Simple Truth Organic Beef Bone Broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup Chobani Nonfat Plain Greek Yogurt

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Instructions

1. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the beef in an even layer and cook for 4 to 6 minutes, stirring occasionally, until browned.
2. During the final minute, add the granulated garlic, onion powder, salt, black pepper, and smoked paprika. Stir to coat, then transfer the beef to a clean bowl and set aside.
3. Add the remaining olive oil to the same skillet. Add the mushrooms and onion and cook for 6 to 8 minutes, until soft and browned.
4. Pour the beef bone broth directly into the skillet with the mushrooms and onion. Add the Worcestershire sauce and Dijon mustard, then scrape the browned pieces from the bottom.
5. Add the dry Barilla Protein+ Penne. Bring to a gentle boil, reduce the heat, and simmer uncovered for 10 to 12 minutes, stirring frequently, until tender.
6. Whisk the cornstarch and cold water together. Stir the slurry directly into the skillet and simmer for 2 to 3 minutes, until thickened.
7. Return the beef and its juices to the skillet. Stir and cook for 2 minutes.
8. Remove the skillet from the heat. Stir 1/2 cup hot skillet sauce into the Greek yogurt, then fold the tempered yogurt mixture into the skillet.
9. Do not allow the sauce to boil after adding the Greek yogurt. Rest for 3 minutes, then divide into six 10-ounce servings.

Freezer Storage

1. Divide the remaining stroganoff into complete servings.
2. If four servings remain, use a gallon-size freezer bag. If fewer than four servings remain, use a quart-size freezer bag.
3. Remove as much air as possible, seal, and freeze flat for up to 3 months.

Reheating Instructions

1. Thaw overnight in the refrigerator.
2. Place one serving in a microwave-safe bowl and add 1 tablespoon beef bone broth or water.
3. Cover loosely and microwave for 90 seconds. Stir and continue heating in 30-second intervals until hot throughout.
4. Do not overheat, or the Greek-yogurt sauce may separate.

40/400 Notes

• Everything cooks in the same skillet, including the pasta and sauce.
• Temper the Greek yogurt and remove the skillet from the heat before adding it.