NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean sirloin steak

0.25 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium beef broth

1 tsp Dijon mustard

0.25 cup Plain non-fat Greek yogurt

0.25 cup Cooked egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tsp Fresh parsley

PREPARATION

• 1

  Cook egg noodles according to package instructions and set aside.

• 2

  Slice the lean sirloin steak into thin strips and season with sea salt, black pepper, and smoked paprika.

• 3

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

• 4

  Add the beef strips to the skillet and sear until browned on all sides, about 2 to 3 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms are golden and tender.

• 6

  Add the minced garlic and cook for 1 minute until fragrant.

• 7

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any flavorful browned bits.

• 8

  Simmer the liquid for 3 to 4 minutes until it has slightly reduced.

• 9

  Lower the heat to low, then stir in the Greek yogurt and return the beef to the pan, stirring until the sauce is creamy and heated through without boiling.

• 10

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