NUTRITION

SERVINGS

INGREDIENTS

3 oz lean beef sirloin strips

0.5 cup wide egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

0.5 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the wide egg noodles in a pot of boiling water until al dente, then drain and set aside.

• 2

  Season the lean beef sirloin strips evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the beef strips until browned on all sides, then remove them from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are tender and have released their moisture.

• 5

  Stir in the minced garlic and cook for about 1 minute until the aroma is fragrant.

• 6

  Pour in the low-sodium beef broth and Dijon mustard, using a spatula to scrape up any browned bits from the bottom of the skillet.

• 7

  Reduce the heat to low, return the seared beef to the skillet, and gently fold in the plain Greek yogurt until a smooth and velvety sauce forms.

• 8

  Place the cooked egg noodles in a bowl and top with the creamy beef and mushroom mixture.

• 9

  Garnish the completed dish with finely chopped fresh parsley before serving.