12oz.beef tenderloinsliced into approx. ¼” by 2” strips
1cup/4 oz. onionthinly sliced
1 ½cups/6 oz. button mushroomsthinly sliced
¼cup/2 oz. cognac
1cup/8oz. no-sodium added beef stock
1Tbsp./½ oz. Dijon
¾cup/6 oz. Greek yogurt
2Tbsp./½ oz. dillfinely chopped
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.
Heat a large sauté pan over medium-high heat. Toss the beef with salt and pepper to taste. Heat the oil and sauté beef just long enough to get some browning, about 1 minute per side. Remove to a plate.
Add the onion and mushroom to the pan. Cook until lightly browned, about 5 minutes. Deglaze the pan with the cognac. Add the beef stock and Dijon. Cook until reduced by about one quarter. Off heat, stir in the yogurt, dill and reserved beef.
Divide noodles between 4 bowls. Top with Stroganoff. Sprinkle with paprika.