NUTRITION

SERVINGS

INGREDIENTS

6 oz lean grass-fed ground beef

0.5 cup whole grain egg noodles

0.25 cup plain non-fat Greek yogurt

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 tsp minced garlic

0.25 cup beef bone broth

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tsp dijon mustard

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, then drain and set aside.

• 2

  Heat the extra virgin 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 have released their moisture and turned golden brown.

• 4

  Add the lean grass-fed ground beef to the pan, breaking it into small crumbles with a wooden spoon, and cook until it is completely browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for 1 minute until the spices become fragrant.

• 6

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

• 7

  Reduce the heat to low and stir in the plain non-fat Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Gently fold the cooked egg noodles into the beef and mushroom mixture until evenly coated.

• 9

  Divide the stroganoff into bowls and garnish with fresh chopped parsley before serving.