NUTRITION

SERVINGS

INGREDIENTS

6 oz beef sirloin strips

1 cup cremini mushrooms

0.5 cup yellow onion

2 cloves garlic

1 tsp olive oil

0.5 cup beef bone broth

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 oz chickpea pasta

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the beef strips with sea salt, black pepper, and smoked paprika.

• 4

  Sear the beef in the skillet until browned on all sides, then remove the meat and set it aside on a plate.

• 5

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the vegetables are tender and the mushrooms have released their moisture.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Pour in the beef bone broth and Dijon mustard, scraping the bottom of the pan to release the browned bits.

• 8

  Reduce the heat to low and return the beef to the skillet.

• 9

  Stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 10

  Toss the cooked pasta into the skillet to coat with the sauce and garnish with fresh chopped parsley before serving.