NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.75 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions until tender; drain and set aside.

• 2

  In a large skillet, heat the extra virgin olive oil over medium-high heat.

• 3

  Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a wooden spoon.

• 4

  Remove the beef from the skillet and set aside, leaving any remaining juices in the pan.

• 5

  Add the sliced mushrooms and diced onions to the skillet, sautéing for about 5 minutes until the onions are translucent and mushrooms are golden.

• 6

  Stir in the minced garlic and cook for another 30 seconds until fragrant.

• 7

  Return the beef to the skillet and pour in the beef broth and Dijon mustard, stirring to combine and scraping any browned bits from the bottom of the pan.

• 8

  Reduce the heat to low and stir in the Greek yogurt, sea salt, and black pepper until the sauce is smooth and heated through, being careful not to let the yogurt boil.

• 9

  Toss the cooked egg noodles into the skillet with the beef mixture or serve the stroganoff over the noodles, garnishing with fresh chopped parsley.