NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tsp Olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Beef broth

1 tsp Dijon mustard

0.25 cup Plain Greek yogurt

0.5 cup Egg noodles

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 instructions until al dente, then drain and set aside.

• 2

  Thinly slice the flank steak against the grain into bite-sized strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned on both sides, then transfer them to a plate.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5-6 minutes until the onions are translucent and the mushrooms have released their moisture.

• 5

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

• 6

  Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 3 minutes to reduce slightly.

• 7

  Turn the heat down to low and stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

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

• 9

  Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.