NUTRITION

SERVINGS

INGREDIENTS

3.25 oz top sirloin steak, thinly sliced

0.5 cup egg noodles, cooked

1 cup cremini mushrooms, sliced

0.25 cup yellow onion, diced

1 clove garlic, minced

1 tsp extra virgin olive oil

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, chopped

PREPARATION

• 1

  Prepare the egg noodles according to package instructions and set aside.

• 2

  Season the sliced sirloin with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and sear quickly until browned, about 1-2 minutes per side. Remove the beef from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and onions. Sauté until the mushrooms are golden and the onions are translucent, about 5 minutes.

• 5

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

• 6

  Pour in the beef bone broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by half.

• 7

  Reduce 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.

• 8

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

• 9

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