NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef sirloin strips

1 oz Dry egg noodles

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 tsp Minced garlic

0.25 tsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

  Season the beef sirloin strips with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef until browned on all sides, about 3-4 minutes, then remove from the pan and set aside.

• 4

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

• 5

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

• 6

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce the heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms, ensuring the liquid does not boil to prevent curdling.

• 8

  Return the beef and any accumulated juices to the skillet, stirring to coat in the sauce and heating through for 1-2 minutes.

• 9

  Season with the remaining salt and pepper to taste.

• 10

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