NUTRITION

SERVINGS

INGREDIENTS

3 oz beef sirloin strips

0.5 cup whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup nonfat Greek yogurt

0.25 cup beef broth

1 tsp olive oil

0.5 tsp Dijon mustard

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 until tender, then drain and set aside.

• 2

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

• 3

  Season the beef sirloin strips with sea salt and black pepper, then sear in the skillet until browned, about 2-3 minutes per side. Remove beef from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing until the mushrooms are golden and the onions are translucent.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the beef broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low. Stir in the Dijon mustard and nonfat Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 7

  Return the beef and the cooked noodles to the skillet, tossing gently to coat everything in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.