NUTRITION

SERVINGS

INGREDIENTS

3 oz beef sirloin strips

0.5 oz dry whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

0.25 tsp extra virgin olive oil

0.5 cup plain non-fat Greek yogurt

0.5 cup low sodium beef broth

1 tsp Dijon mustard

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat egg noodles according to package directions until al dente.

• 2

  While the noodles cook, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the beef sirloin strips with garlic powder, sea salt, and black pepper, then sear in the skillet for 2-3 minutes until browned on all sides.

• 4

  Remove the beef from the skillet and set aside; add the sliced cremini mushrooms and diced yellow onion to the same pan.

• 5

  Sauté the vegetables for 5 minutes until the onions are translucent and the mushrooms have released their moisture.

• 6

  Pour in the low sodium beef broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and whisk in the plain Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Return the cooked beef to the skillet and toss with the drained noodles and fresh parsley before serving warm.