Beef Stroganoff

Quick, easy, filling, and under 500 calories!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a large pot of water and add the egg noodles and cook according to the package directions. Note: Reserve 1 cup of cooking water after the pasta is done.

Step 2

In a large skillet over medium-high heat, add a drizzle of olive oil and the ground beef. Cook, while crumbling for 3-4 minutes. Once the beef is almost fully cooked, add the onion, garlic powder, onion powder, red pepper flakes, italian seasoning, and salt and pepper to taste. Continue cooking until the beef is cooked through and the onions are translucent.

Step 3

Add the garlic and saute for 30-45 seconds or until fragrant.

Step 4

Add the beef broth, scraping any bits off the bottom of the pan and add the Worcestershire sauce. Reduce for 1-2 minutes.

Step 5

Add the cream of mushroom soup and nonfat greek yogurt and mix to combine.

Step 6

Thin the sauce with the reserved pasta cooking water or additional beef broth until the sauce is at the preferred consistency.

Step 7

Add the noodles to the skillet and toss gently to coat.