NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef sirloin

1 oz whole grain egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

0.5 cup plain Greek yogurt

1 tsp extra virgin olive oil

0.25 cup beef bone broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the whole grain egg noodles according to package instructions until al dente.

• 2

  While the noodles cook, season the lean beef sirloin strips with sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing for 5-7 minutes until the vegetables are tender and browned.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 6

  Deglaze the pan with the beef bone broth and stir in the Dijon mustard, scraping up any browned bits from the bottom.

• 7

  Reduce the heat to low and return the beef to the skillet.

• 8

  Gently stir in the plain Greek yogurt until the sauce is creamy and heated through, being careful not to let it boil.

• 9

  Drain the egg noodles and serve the beef stroganoff over the noodles, garnishing with freshly chopped parsley.