NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef sirloin

0.25 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tsp ghee

0.25 cup beef broth

2 tbsp greek yogurt

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a small 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 noodles cook, slice the beef sirloin into thin strips and season with half of the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat. Add the beef strips in a single layer and sear until browned, about 1-2 minutes per side. Remove beef from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5-6 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

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

• 6

  Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes until the liquid reduces slightly.

• 7

  Reduce the heat to low. Stir in the Greek yogurt, Dijon mustard, and the remaining salt and pepper until the sauce is smooth and creamy.

• 8

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

• 9

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