NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 tbsp Olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Beef broth

1 tsp Dijon mustard

0.25 cup Plain Greek yogurt

1 oz Egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  While the noodles are boiling, slice the sirloin steak into thin strips and season them with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned, about 2 minutes per side, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the onions are translucent and the mushrooms have released their moisture and turned golden.

• 5

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

• 6

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

• 7

  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.

• 8

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

• 9

  Drain the egg noodles and divide them into a bowl, topping with the beef and mushroom mixture and a garnish of fresh parsley.