NUTRITION

SERVINGS

INGREDIENTS

3 oz lean beef strips

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

0.5 cup egg noodles

0.5 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Season the lean beef strips with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the beef strips to the skillet and sear until browned on all sides, about 3-4 minutes, then remove the beef from the pan and set aside.

• 5

  In the same skillet, add the diced onions and sliced mushrooms, sautéing until the mushrooms are tender and the onions are translucent.

• 6

  Stir in the minced garlic and cook for another 60 seconds until fragrant.

• 7

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

• 8

  Reduce the heat to low and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 9

  Add the cooked beef and its juices back into the skillet, tossing gently to coat everything in the sauce.

• 10

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