A few weeks ago I caught myself complaining that, “I spend so much time baking that I have no time to actually meal prep!” The obvious solution?? Start creating your own meal prep recipes! Win win for everyone!
If you’re tired of eating bland and boring meals out of tupperware, you are in luck! I could honestly eat this beef stroganoff every single day and not be the slightest bit mad. This pairs perfectly with pasta, rice, cauliflower rice, or just a spoon! I paired mine with Bellabondonza’s high protein, low carb pasta for an easy, filling, and insanely delicious lunch that I am already looking forward to for tomorrow!
These are the ingredients you will need:
16 oz 96% lean ground beef
100g chopped onions
8 oz mushrooms
1/2 tsp minced garlic
3 tbsp gluten free or white flour ( I have tested both, and they both work equally as well)
2 cups beef broth (I used 2 tsp beef powder + 2 cups water)
2 tsp worcestershire sauce
Trader Joe’s garlic salt to taste (or salt and pepper)
3/4 cup plain nonfat greek yogurt
2 tbsp fresh parsley
To begin, add mushrooms, onion and minced garlic to skillet on medium high heat. Cook until onions are translucent. Remove from skillet and set aside.
Add ground beef to skillet and cook until pink no longer remains. Drain excess fat.
Stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minutes, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.
Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.
Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.