NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.25 cup Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until tender.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the ground beef until cooked through.

• 3

  Add the sliced cremini mushrooms and diced yellow onion to the skillet, sautéing until the vegetables are soft and the mushrooms are browned.

• 4

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

• 5

  Pour in the low-sodium beef broth, Dijon mustard, and coconut aminos, stirring to combine and simmering for 3 minutes to slightly reduce the liquid.

• 6

  Remove the skillet from the heat and gently fold in the plain Greek yogurt until the sauce is creamy and well incorporated.

• 7

  Serve the beef and mushroom mixture over the cooked egg noodles and garnish with freshly chopped parsley.