NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef sirloin strips

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 Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large 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

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

• 3

  Season the beef strips with half of the sea salt and black pepper, then sear in the skillet for 2 minutes per side until browned but not fully cooked through; remove beef and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5-7 minutes until the mushrooms are golden and 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 and whisk in the Greek yogurt, Dijon mustard, and remaining salt and pepper until the sauce is smooth and thickened.

• 7

  Return the beef and any accumulated juices to the skillet, tossing to coat in the sauce for 1-2 minutes until heated through.

• 8

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