Macro-Friendly Beef Stroganoff

6 meals

From a reel by fitness ryno — watch the original

Ingredients

• 2 lb 93% lean ground beef
• 6 serving ribbon-cut egg noodles
• 120 ml 98% fat-free cream of mushroom soup
• 1 container beef bone broth
• 6 oz baby bella mushrooms
• 8 oz white onion
• 170 g plain Greek yogurt (0%)
• 0.25 cup parmesan cheese (optional, topping)
• garlic powder, onion powder, salt & pepper (to taste)

Instructions

1. Brown ground beef in a large skillet and add mushrooms + onion.
2. Season with garlic powder, onion powder, salt, and pepper; cook until veggies soften and beef is fully cooked.
3. Add egg noodles and beef broth, stir, then cover with lid.
4. Simmer until noodles are fully cooked and tender.
5. In a bowl, mix Greek yogurt with cream of mushroom soup.
6. Pour sauce into skillet, mix well, and let thicken slightly.
7. Top with parmesan, stir, and split into 6 meal prep containers.