NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin strips

0.75 cup Egg noodles

0.5 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 cup Beef broth

2 tbsp Plain nonfat Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp 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 strips with 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 minutes, then remove from the pan.

• 4

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

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Whisk the Dijon mustard into the beef broth and pour into the skillet, scraping the bottom to deglaze the pan.

• 7

  Reduce the heat to low and stir in the Greek yogurt until a smooth sauce forms.

• 8

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

• 9

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