Ingredients
1 cup cottage cheese, room temperature
2 tbsp olive oil
½ lb mushrooms, sliced
Pinch of salt and pepper
1 lb ground beef
½ cup diced onion (about 1 medium onion)
3 cloves garlic, minced or grated
1 tsp fresh thyme leaves
3 tbsp all-purpose flour
1 tbsp Worcestershire sauce
5 cups beef broth
12 oz egg noodles or preferred high protein pasta
Fresh parsley, chopped, for garnish
Instructions
- Blend the cottage cheese until smooth in a blender; set aside.
- Heat olive oil in a medium pot over medium heat. Add mushrooms, season with salt and pepper, and sauté until mostly tender, about 8 minutes.
- Add beef and onions to the mushrooms. Cook until the beef is browned and onions are soft, about 8 minutes.
- Stir in garlic and thyme, cooking for 1 minute until fragrant. Sprinkle flour over the mixture and stir continuously for 2 minutes.
- Add Worcestershire sauce and beef broth, bringing the mixture to a low boil.
- Add the noodles. Cover and cook, stirring every few minutes, until noodles are tender.
- Stir in blended cottage cheese until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley and extra black pepper if desired.
Notes
- Make it lighter: Use lean ground beef and low-fat cottage cheese to reduce fat while keeping protein high.
- Swap noodles: Whole grain, chickpea, or lentil pasta can increase fiber and protein content.
- Meal prep friendly: Store in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth to restore creaminess.
- Flavor boost: A dash of smoked paprika or a teaspoon of Dijon mustard can enhance the savory depth of the sauce.
- Prep Time: 5 min
- Cook Time: 25 min