NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef

1 medium Yukon gold potato

1 tsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.25 cup low-sodium beef broth

0.25 cup yellow onion

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the Yukon gold potato into half-inch cubes and boil in salted water for 5 minutes until parboiled, then drain thoroughly.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the finely diced yellow onion and minced garlic, sautéing until fragrant and translucent.

• 3

  Add the lean ground beef to the skillet, breaking it apart with a spatula until it is browned and completely cooked through.

• 4

  Toss the parboiled potatoes into the skillet with the beef and cook for 8-10 minutes, stirring occasionally, until the potato edges are golden and crisp.

• 5

  Season the mixture with sea salt, black pepper, and smoked paprika, then pour in the beef broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low, stir in the non-fat Greek yogurt until a creamy sauce forms and coats the beef and potatoes, then garnish with fresh chopped parsley before serving.