NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean ground beef (93%)

1.5 oz Dry egg noodles

0.5 cup Plain non-fat Greek yogurt

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the lean ground beef and diced onion to the skillet, breaking the meat apart with a spatula, and cook until the beef is browned and the onions are translucent.

• 4

  Stir in the sliced cremini mushrooms and continue to sauté for 4-5 minutes until the mushrooms have softened and released their liquid.

• 5

  Add the garlic powder, sea salt, and black pepper, stirring to coat the beef and vegetable mixture.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes until the liquid reduces slightly.

• 7

  Reduce the heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms, being careful not to let the sauce boil to prevent curdling.

• 8

  Add the cooked egg noodles to the skillet and toss gently to coat every ribbon in the stroganoff sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately while hot.