NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef sirloin strips

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 tsp Olive oil

0.25 cup Plain Greek yogurt

0.5 cup Beef broth

1 tsp Dijon mustard

1 oz Whole wheat egg noodles

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the whole wheat egg noodles according to package directions, then drain and set aside.

• 2

  Season the beef sirloin strips with garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and sear until browned, approximately 2 minutes per side. Remove the beef from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-6 minutes until the mushrooms have released their moisture and the onions are translucent.

• 5

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits. Let the liquid simmer for 3 minutes to reduce slightly.

• 6

  Reduce the heat to low. Stir in the Greek yogurt until the sauce is smooth and creamy. Do not let the sauce boil once the yogurt is added to prevent curdling.

• 7

  Return the beef to the skillet and toss to coat in the sauce for 1 minute until warmed through.

• 8

  Serve the beef and mushroom mixture over the cooked egg noodles and garnish with freshly chopped parsley.