Beef Stroganoff

INGREDIENTS

• 8.5 ounces (240 grams) wide egg noodles
• 1 lb. lean ground beef
• salt and pepper
• 1 onion finely diced
• 3 cloves garlic minced
• 8 oz package sliced mushrooms
• 1/2 cup white cooking wine
• 1 ½ cups beef broth 
• 1 tablespoon all purpose flour
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijion mustard
• 1/4 cup plain 2% fat Greek yogurt or light sour cream
• Garnish (optional):
• fresh parsley finely chopped

INSTRUCTIONS

1. In a large pot filled with salted water, cook the egg noodles according to the package instructions.
2. As your pasta water is coming to a boil, brown the beef in a large skillet over medium-heat. Season with salt and pepper.
3. Add and sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.
4. Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol.
5. In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth.
6. Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.
7. Add the Greek yogurt (or light sour cream) and stir until combined. 
8. Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.

NUTRITION INFORMATION

Amount per serving (250 g) — Calories: 398, Fat: 18.2g, Saturated Fat: 4.1g, Cholesterol: 96mg, Sodium: 147mg, Carbohydrates: 20.8g, Fiber: 1.7g, Sugar: 4.2g, Protein: 32.9g