This hearty dinner is sure to leave your family full and happy! Plus it can make for great leftovers too.
- 2 lbs flank steak, cut into 1/2-inch strips
- 1 Tbsp vegetable oil
- 2 cups sliced brown mushrooms
- 1 cup peeled and sliced yellow onion
- 2 cups milk
- 2 cups water
- 1 package brown gravy mix
- 1 cup frozen peas
- 1 cup plain Greek yogurt
- 6 cups egg noodles, cooked
- 3/4 cup shredded white Cheddar cheese
In a large pot, cook flank steak in oil over medium-high heat for 3 to 5 minutes; remove from pot and set aside.
Add mushrooms and onion, cook over medium-high heat for 3 to 5 minutes or until onions begin to soften.
Return beef to pot.
Add milk and water.
Bring to a boil over medium-high heat.
Slowly add gravy mix, stirring until incorporated.
Reduce heat and simmer, uncovered, for 20 to 30 minutes or until beef is tender and sauce is thickened.
Remove from heat and stir in yogurt.
Serve stroganoff over egg noodles.
Topped with Cheddar cheese.
If preparing stew in advance, do not add yogurt or peas until reheating.
Inspired by and adapted from: DairyGood