Name: Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz 93% lean ground beef; 1 oz dry egg noodles; 1 cup sliced cremini mushrooms; 0.5 cup diced yellow onion; 1 clove minced garlic; 0.5 cup low-sodium beef broth; 0.5 cup non-fat plain Greek yogurt; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped fresh parsley

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions; drain and set aside.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 5-7 minutes until the vegetables are tender and golden brown.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until the meat is fully browned and no longer pink.
Stir in the minced garlic, sea salt, and black pepper, cooking for about 1 minute until fragrant.
Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any flavorful browned bits.
Reduce the heat to low and simmer the mixture gently for 3-5 minutes to allow the flavors to meld and the liquid to reduce slightly.
Remove the skillet from the heat and stir in the non-fat plain Greek yogurt until the sauce is smooth and creamy.
Divide the cooked egg noodles into bowls, top with the beef and mushroom mixture, and garnish with chopped fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes