NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean beef sirloin strips

1 oz Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

0.5 tbsp Extra virgin olive oil

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, then drain and set aside.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the beef strips until browned on all sides, then remove them from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are golden and the moisture has evaporated.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

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

• 7

  Reduce the heat to low, stir in the plain Greek yogurt until the sauce is smooth and creamy, then return the beef to the skillet to warm through.

• 8

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