NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Sirloin steak strips

0.5 oz Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

0.5 tsp Ghee

0.5 cup Beef bone broth

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

  Cook the egg noodles in boiling water according to package instructions until al dente, then drain and set aside.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Reduce the heat to low, return the beef to the skillet, and stir in the Greek yogurt until the sauce is creamy and well combined.

• 7

  Season with sea salt and black pepper, then serve the beef and sauce over the cooked egg noodles, garnished with fresh parsley.