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12 oz. Whole Grain Extra Broad Egg White Noodles
lean ground beef
sweet yellow onion
minced or pressed
8 oz. fresh or frozen carrots, chopped
8 oz. cremini or baby bella mushrooms, sliced
dry red wine
reduced sodium beef stock
5.3 oz. nonfat greek yogurt
Sea salt and fresh ground pepper
Cook noodles according to package instructions to al dente. Reserve 1 cup of the starchy cooking water. Drain, return to pot and keep warm.
Heat a large skillet over medium-high heat, add ground beef and brown the meat.
Once the meat is browned, add onion, garlic, carrots and mushrooms.
Cook the vegetables until tender and golden brown, approximately 5 minutes.
Deglaze the pan with the red wine, scraping the brown bits off the bottom of the pan and reducing the wine by half.
Combine a couple of splashes of the beef broth with the cornstarch in a small ramekin and set aside.
Pour the remaining beef broth in the skillet, stir to combine and cook down for 3-4 minutes to reduce by about ⅓.
Pour the cornstarch/beef broth mixture in the pan and stir to combine.
Continue to cook for a couple of minutes and the sauce will begin to thicken.
Add greek yogurt and dijon mustard and stir to combine.
Season with salt and pepper.
Add meat mixture to noodles with just enough of the starchy cooking water to achieve a creamy sauce consistency.
Portion into bowls and garnish with parsley.
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