NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Lean ground beef (93% lean)

1 oz Dry egg noodles

1 cup Cremini mushrooms

0.5 cup Yellow onion

0.5 tsp Olive oil

2 cloves Garlic

0.5 cup Low-sodium beef broth

0.13 cup Non-fat plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and brown the lean ground beef until fully cooked, then set aside on a plate.

• 3

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

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the beef broth and Dijon mustard.

• 5

  Season with sea salt and black pepper, then let the liquid simmer for 3 to 5 minutes until slightly reduced.

• 6

  Reduce the heat to low, return the beef to the pan, and stir in the Greek yogurt until a creamy sauce forms, taking care not to let the yogurt boil.

• 7

  Drain the noodles and divide them into bowls, topping with the beef stroganoff mixture and fresh parsley.