Hamburger Stroganoff

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 90/10 Ground Beef
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  2 tsp Paprika, Smoked
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  1 tsp Thyme, Dried
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  1.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  6 oz Pasta, Egg Noodles, Whole Wheat, Dry
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  16 oz Mushrooms, Cremini
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  2 tbsp Flour, All-Purpose, White
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  15 oz Low Sodium Beef Broth
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.7 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large, deep skillet over medium-high heat for 1–2 minutes until shimmering. Add the ground beef, smoked paprika, dried thyme, garlic powder, and onion powder. Cook, breaking apart the meat with a spoon, for 6–8 minutes until no longer pink and fully browned. Drain excess fat if needed.
2. 2Reduce heat to medium, add the sliced cremini mushrooms, and cook stirring occasionally for 8–10 minutes until softened, browned, and noticeably shrunken.
3. 3While the mushrooms cook, bring a pot of salted water to a boil over high heat. Add the egg noodles and cook to al dente according to package directions, then drain and set aside.
4. 4Sprinkle the flour over the beef and mushroom mixture, stir to coat evenly, then pour in one-third of the beef broth. Stir, scraping up any browned bits from the pan bottom. Stir in the Worcestershire sauce and Dijon mustard.
5. 5Pour in the remaining beef broth and bring to a boil over medium-high heat, then reduce to a gentle simmer over medium-low heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Remove from heat and let cool for 1 minute. Stir in the room-temperature Greek yogurt until fully incorporated. Taste and adjust salt and pepper as needed.
7. 7Divide the cooked noodles evenly into 4 airtight containers while the stroganoff is hot. Portion the beef stroganoff mixture over the noodles in each container.
8. 8Garnish with fresh parsley, seal containers, and refrigerate for up to 4 days.