NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Worcestershire sauce

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 oz dry buckwheat soba noodles

1 tsp fresh parsley

PREPARATION

• 1

  Boil a small pot of water and cook the buckwheat soba noodles according to package directions, then drain and set aside.

• 2

  In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles with a spatula.

• 3

  Add the diced yellow onion and sliced mushrooms to the skillet with the beef, sautéing for 5-7 minutes until the vegetables are tender.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for one additional minute until fragrant.

• 5

  Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to deglaze the pan and combine the flavors.

• 6

  Reduce the heat to low and gently fold in the Greek yogurt until the sauce is smooth and creamy, ensuring the mixture does not reach a boil.

• 7

  Toss the cooked soba noodles into the skillet to coat with the sauce, or plate the noodles and top with the beef mixture, garnishing with fresh parsley.