Ingredients
- 8 ounces extra lean ground beef
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 2 cups sliced mushrooms
- 2 cups low-sodium beef broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon caraway seeds
- 150 grams dry egg noodles (uncooked, 2 cups)
- 1 tablespoon paprika (sweet mild)
- 3 tablespoons tomato paste
- 2 tablespoons fat-free yogurt (plain)
How to Make
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Step 1: Coat a large frying pan with nonstick spray. Crumble the beef into the pan. Add the onions, celery, and mushrooms. Cook over medium-high heat, breaking up the mixture with a wooden spoon, for 4 to 5 minutes, or until the meat is lightly browned.
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Step 2: Stir in the broth, thyme, caraway seeds and noodles. Bring to a boil. Reduce the heat, cover and simmer for 5 to 8 minutes, or until the noodles are just tender.
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Step 3: Stir in the paprika and tomato paste. Cover and simmer for 5 minutes.
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Step 4: Remove from the heat, stir in the yogurt and serve.
We hope you enjoy this recipe!
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