Lightened Up Greek Yogurt Beef Stroganoff

Step 1

Trim any large sections of fat off of your round steak. Tenderize with a meat tenderizer and place into a gallon baggie or into a deep baking dish (make sure whatever you use fits into your fridge!).

Step 2

Add the pineapple juice, soy sauce, Worcestershire sauce, dijon mustard, italian seasoning, garlic, and hot sauce to the baggie or baking dish with the steak. Mix everything together, seal the bag (or cover the dish), and place in the fridge for at least an hour, and up to 24 hours.

Step 3

Once the steak is done marinating, cook the egg noodles according to package instructions.

Step 4

Remove the steak from the fridge and discard the marinade. Slice the steak against the grain into quarter of an inch thick slices.

Step 5

Melt the butter in a large pan over medium-low heat. Add the steak and cook for 2 minutes, stirring halfway through so it cooks evenly. Don't let the pan get too hot or the butter will burn.

Step 6

Add the garlic and cook for one minute, then add the mushrooms, Worcestershire sauce, salt, and pepper. Reduce the heat to low.

Step 7

Cook for four additional minutes, then remove from heat.

Step 8

Combine the steak and mushroom mixture with the cooked egg noodles, then add the greek yogurt. Mix to combine. Make sure you don't add the greek yogurt while the pan is still over the heat, or it will curdle.

Step 9

Serve and enjoy! Garnish with chopped parsley if you want to fancy it up a bit.