NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup cremini mushrooms

0.5 cup plain Greek yogurt

1 oz whole wheat egg noodles

0.5 cup yellow onion

2 cloves garlic

0.5 cup beef bone broth

1 tsp Dijon mustard

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat egg noodles according to package instructions until al dente.

• 2

  While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 5-7 minutes until the mushrooms are golden and the moisture has evaporated.

• 4

  Add the lean ground beef to the pan, breaking it up with a wooden spoon, and cook until browned and fully cooked through.

• 5

  Stir in the minced garlic, sea salt, and black pepper, cooking for 1 minute until the garlic is fragrant.

• 6

  Pour in the beef bone broth and whisk in the Dijon mustard, scraping the bottom of the skillet to incorporate any flavorful browned bits.

• 7

  Reduce the heat to low and allow the liquid to simmer for 2-3 minutes.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until a creamy, uniform sauce forms.

• 9

  Drain the noodles and toss them directly into the skillet with the beef and mushroom mixture.

• 10

  Garnish with freshly chopped parsley and serve immediately.