NUTRITION

SERVINGS

INGREDIENTS

5 oz lean sirloin steak

1 oz dry egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  While the noodles cook, slice the sirloin steak into thin strips and season with half of the 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, about 2 minutes per side, then remove from the pan and set aside.

• 4

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

• 5

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

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits, and simmer for 3 minutes to reduce slightly.

• 7

  Lower the heat to low, then stir in the Greek yogurt and the remaining salt and pepper until the sauce is smooth and creamy.

• 8

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

• 9

  Drain the egg noodles and serve the beef stroganoff over the noodles, garnished with freshly chopped parsley.