NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1.5 oz Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

1 tsp Olive oil

0.5 cup Low-sodium beef broth

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente, then drain and set aside.

• 2

  Season the thinly sliced sirloin with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef quickly until browned, then remove from the pan and set aside.

• 4

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

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Whisk the arrowroot powder and Dijon mustard into the beef broth, then pour the mixture into the skillet, scraping up any browned bits from the bottom.

• 7

  Simmer the sauce for 2-3 minutes until it begins to thicken slightly.

• 8

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

• 9

  Return the beef and any accumulated juices to the skillet, tossing to coat in the sauce and heating through.

• 10

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