NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

1.5 oz Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Beef broth

0.5 cup Greek yogurt

1 tsp Olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  Slice the sirloin steak 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. Add the beef strips in a single layer and sear for 1-2 minutes per side until browned. Remove the beef from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden and the onions are translucent.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes to slightly reduce.

• 7

  Reduce the heat to low. Stir in the Greek yogurt and the remaining salt and pepper until a smooth, creamy sauce forms (do not let it boil or the yogurt may curdle).

• 8

  Add the seared beef back into the skillet and toss to coat in the sauce.

• 9

  Drain the noodles and divide them into bowls. Top with the beef stroganoff mixture and garnish with freshly chopped parsley.