Name: Ground beef stroganoff with egg noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz egg noodles; 145 g fat-free ground turkey; 3 oz cremini mushrooms, sliced; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1/3 cup beef broth; 1 tsp Dijon mustard; 3 tbsp plain nonfat Greek yogurt; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp fresh parsley, chopped; 5 2/3 cups water

Nutrition

Per serving

450 calories

Protein: 49g; 43% of calories
Carbs: 42g; 37% of calories
Fat: 10g; 20% of calories

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and a pinch of salt. Bring to a boil over high heat for 10 minutes.
While the water heats, heat olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook for 5 minutes, breaking it up with a spoon, until browned and cooked through. Done when opaque and cooked through, 165°F.
Add the mushrooms and onion to the skillet with the turkey. Cook for 6 minutes until the vegetables are softened and the mushrooms have browned. Add the garlic and cook for 1 minute more.
Add the egg noodles to the boiling water and cook for 7 to 8 minutes until tender.
Stir the beef broth, Dijon mustard, salt, and pepper into the skillet. Reduce heat to medium-low and simmer for 5 minutes to slightly reduce the liquid.
Drain the noodles and place them in a bowl. Remove the skillet from the heat and stir in the Greek yogurt until a creamy sauce forms. Pour the stroganoff over the cooked noodles and top with parsley.

Nutrition

Ingredients

Instructions

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