Ingredients
Scale
- 1 lb Lean Ground Beef (90% or 93% lean)
- 8 oz Cremini or White Button Mushrooms, sliced
- 1 medium Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Beef Broth (low sodium)
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 cup Plain Greek Yogurt (Full fat or 2% recommended for creaminess)
- 8 oz Whole Wheat Egg Noodles or Chickpea Pasta
- 1 tbsp Olive Oil
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Step 1: Sauté the Aromatics and Mushrooms – Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook them undisturbed for about 3-4 minutes to develop a deep brown crust. Add the diced onions and sauté for another 3 minutes until they become translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 2: Brown the Beef and Build Flavor – Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt, black pepper, and smoked paprika. Cook until the beef is fully browned and no pink remains. Drain any excess fat if necessary. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Let the mixture simmer for 5-7 minutes to allow the flavors to meld and the liquid to reduce slightly.
- Step 3: Temper the Yogurt and Finish – Reduce the heat to low. In a small bowl, whisk the Greek yogurt with a tablespoon of the hot liquid from the pan; this “tempers” the yogurt to prevent it from curdling. Slowly stir the tempered yogurt into the skillet until the sauce is thick and creamy. Fold in your cooked noodles or pasta. Garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes