NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef sirloin strips

0.5 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

0.25 cup Plain non-fat Greek yogurt

0.5 cup Cooked whole grain egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the beef sirloin strips with sea salt and black pepper, then sear in the skillet until browned on all sides, about 4-5 minutes.

• 4

  Remove the beef from the skillet and set aside on a plate.

• 5

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the vegetables are tender and the mushrooms have released their moisture.

• 6

  Stir in the minced garlic and smoked paprika, cooking for 1 minute until the spices are fragrant.

• 7

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

• 8

  Reduce the heat to low and whisk in the Greek yogurt until the sauce is smooth and thickened.

• 9

  Return the beef and any accumulated juices to the skillet, tossing to coat thoroughly in the creamy sauce.

• 10

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