NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean beef sirloin

1.5 oz Dry egg noodles

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 clove Minced garlic

0.25 tbsp Extra virgin olive oil

0.25 cup Low-sodium beef broth

0.25 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of water to a boil and cook the egg noodles according to package directions until tender, then drain.

• 2

  Slice the lean sirloin into thin strips and season 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, then remove from the pan.

• 4

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms are earthy and tender.

• 5

  Stir in the minced garlic for one minute, then pour in the beef broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, Dijon mustard, and remaining salt and pepper until a creamy sauce forms.

• 7

  Return the beef to the skillet and toss with the sauce before serving the mixture over the cooked egg noodles.

• 8

  Garnish with fresh parsley for a bright finish.