NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin strips

0.5 cup Whole-grain egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 tsp Ghee

0.25 cup Plain Greek yogurt

0.25 cup Beef bone broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Season the beef sirloin strips with sea salt, black pepper, and garlic powder.

• 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 2 minutes per side. Remove the beef from the skillet and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the mushrooms are golden brown and the onions are translucent.

• 5

  Pour in the beef bone broth and whisk in the Dijon mustard, scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by half.

• 6

  Turn the heat to low. Stir in the plain Greek yogurt until the sauce is smooth and creamy. Do not let the sauce boil once the yogurt is added.

• 7

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

• 8

  Drain the noodles and plate them, topping with the beef and mushroom mixture. Garnish with freshly chopped parsley before serving.