beef stroganoff

1  lb.		lb mushrooms
1		yellow onion
1/2  cup		beef broth
2  teaspoons		flour
2  tablespoons		butter
1/4  cup		half and half
1/2  cup		fage 2% greek yogurt
16  ounces		lb filet mignon
1  dash		Table Salt
1  pinch		Ground Black Pepper
7  cups		Spaghetti Squash
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the beef stroganoff ingredients. The serving size for any ingredient in beef stroganoff may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide). Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and greek yogurt together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.