NUTRITION

SERVINGS

INGREDIENTS

3 oz lean beef sirloin strips

0.25 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup non-fat Greek yogurt

0.25 cup beef broth

0.5 tsp olive oil

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package instructions until al dente; drain and set aside.

• 2

  While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the beef strips with sea salt and black pepper, then add them to the skillet and sear until browned on all sides, about 3 minutes.

• 4

  Remove the beef from the skillet and set aside on a plate, keeping the remaining juices in the pan.

• 5

  Add the sliced mushrooms and diced onions to the skillet, sautéing for 5-6 minutes until the mushrooms are golden and the onions are translucent.

• 6

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

• 7

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 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 to the skillet and toss with the sauce for 1-2 minutes until heated through.

• 10

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