NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef sirloin

1.5 oz whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.25 cup beef broth

0.25 cup plain Greek yogurt

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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, slice the beef sirloin into thin strips and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and sear quickly until browned, about 1-2 minutes per side. Remove beef from the pan and set aside.

• 4

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

• 5

  Add the minced garlic and cook for another 30 seconds until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release the flavorful browned bits. Simmer for 2 minutes to reduce slightly.

• 7

  Reduce the heat to low. Stir in the Greek yogurt until the sauce is smooth and creamy, ensuring the liquid does not boil.

• 8

  Return the beef and any accumulated juices to the skillet. Toss with the cooked noodles and the remaining salt and pepper.

• 9

  Garnish with freshly chopped parsley and serve immediately.