NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef sirloin strips

0.75 oz Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.5 cup Beef bone broth

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a 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

  Season the beef sirloin strips with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef until browned on all sides, about 2-3 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the mushrooms are golden and onions are translucent.

• 5

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

• 6

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

• 7

  Lower the heat to a simmer and let the liquid reduce by half, about 5 minutes.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.

• 9

  Return the beef and any accumulated juices to the skillet, stirring to coat in the sauce.

• 10

  Season with the remaining salt and pepper to taste.

• 11

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