NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean ground beef (93%)

1 cup Sliced mushrooms

0.25 cup Diced yellow onion

1 clove Minced garlic

0.5 tbsp Extra virgin olive oil

0.25 cup Low-sodium beef broth

0.25 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

0.5 cup Cooked egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Chopped fresh parsley

PREPARATION

• 1

  Heat a large skillet over medium-high heat with the extra virgin olive oil.

• 2

  Add the lean ground beef and cook until browned, breaking it into crumbles with a spatula, then drain any excess fat.

• 3

  Stir in the diced yellow onion and sliced mushrooms, sautéing for 5-7 minutes until the vegetables are soft and the mushrooms are golden brown.

• 4

  Add the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the low-sodium beef broth and Dijon mustard, then season with sea salt and black pepper.

• 6

  Reduce the heat to low and simmer for 5 minutes to allow the liquid to reduce slightly and flavors to meld.

• 7

  Remove the skillet from the heat and stir in the plain non-fat Greek yogurt until the sauce is smooth and creamy.

• 8

  Serve the beef and mushroom mixture immediately over the warm cooked egg noodles and garnish with chopped fresh parsley.