This is one of those meals where you can disguise “the healthy” for even the pickiest palates. My teenage boys who want their ground beef love it! I prefer to serve it over brown rice or quinoa, but multigrain pasta (Barilla Plus) works if you want to keep it traditional.
2 tbsp of extra virgin olive oil
1 large yellow onion, chopped
1, 8 oz. package of sliced mushrooms
1 pound extra lean (96%) ground beef or ground turkey breast (I use venison)
1, 14oz. can of reduced sodium beef broth
2 tbsp all-purpose flour
2 tbsp red wine
1 tbsp tomato paste
1 tbsp red wine vinegar
1 ½ tbsp of chopped fresh thyme
½ cup of low-fat plain Greek-style yogurt
¼ cup of chopped fresh parsley
Sauté the onions and mushrooms in a skillet, over low/medium heat with the olive oil until soft. Add the ground beef or turkey and cook over medium heat until thoroughly browned. Add the broth, flour, red wine, tomato paste, thyme, and red wine vinegar and bring to a boil. Reduce the heat to simmer, and continue cooking, stirring frequently, until the mixture thickens. (about 4 minutes). Stir in the yogurt and parsley and heat on simmer/low for 1-2 minutes.
