NUTRITION

SERVINGS

INGREDIENTS

4 oz lean sirloin steak

1 oz egg noodles

1 cup cremini mushrooms

0.5 cup yellow onion

1 clove garlic

0.25 cup plain Greek yogurt

0.5 cup beef bone broth

1 tsp dijon mustard

1 tsp worcestershire sauce

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the sirloin steak into thin strips and season with 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 moisture has evaporated.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef bone broth, Dijon mustard, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 3-4 minutes until it has reduced by about half.

• 8

  Turn the heat to low. Stir in the Greek yogurt until the sauce is smooth and creamy. Do not let the sauce boil once the yogurt is added to prevent curdling.

• 9

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

• 10

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