NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef (93/7)

0.75 cup egg noodles

0.5 cup non-fat Greek yogurt

1 cup cremini mushrooms

0.25 cup yellow onion

1 tsp olive oil

0.5 cup low-sodium beef broth

1 tsp dijon mustard

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the egg noodles according to package instructions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the lean ground beef to the skillet and cook until browned and fully cooked through.

• 4

  Remove the beef from the skillet and set it aside on a plate.

• 5

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the mushrooms are golden and the onions are translucent.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 8

  Reduce the heat to low and stir in the Greek yogurt and the cooked beef until the sauce is smooth and creamy.

• 9

  Season the mixture with sea salt and black pepper.

• 10

  Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.