NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean beef strips

1.5 oz Dry egg noodles

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 cup Low sodium beef broth

1 tsp Dijon mustard

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.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned, then remove and set aside.

• 3

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms are golden and the moisture has evaporated.

• 4

  Stir in the minced garlic and cook for 30 seconds before pouring in the beef broth to deglaze the pan, scraping up any browned bits.

• 5

  Reduce the heat to low and whisk in the Greek yogurt, Dijon mustard, sea salt, and black pepper until the sauce is smooth and creamy.

• 6

  Return the beef and the cooked noodles to the skillet, tossing gently to coat everything in the velvety sauce.

• 7

  Garnish with chopped fresh parsley and serve immediately.