NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef sirloin strips

1 tsp olive oil

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium beef broth

0.25 cup non-fat Greek yogurt

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked egg noodles

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 olive oil in a large skillet over medium-high heat. Add the beef strips, season with half the salt and pepper, and sear until browned on all sides. Remove beef from the pan and set aside.

• 3

  In the same skillet, add the sliced mushrooms and diced onion. Sauté for 5-6 minutes until the mushrooms are tender and the onions are translucent.

• 4

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

• 5

  Pour in the beef broth and scrape the bottom of the pan to release any browned bits. Simmer for 3-4 minutes until the liquid reduces slightly.

• 6

  Lower the heat to low. Whisk in the Greek yogurt and Dijon mustard until the sauce is smooth and creamy. Do not let it boil to prevent curdling.

• 7

  Return the beef to the skillet and toss with the sauce until heated through. Season with the remaining salt and pepper.

• 8

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