NUTRITION

SERVINGS

INGREDIENTS

13 oz thinly sliced beef

0.25 cup cooked egg noodles

1 cup non-fat Greek yogurt

1 cup sliced mushrooms

0.25 cup diced yellow onion

1 tsp minced garlic

1 tbsp Worcestershire sauce

0.5 cup beef broth

1 tsp Dijon mustard

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Sear the thinly sliced beef quickly until browned, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced onions and sliced mushrooms, cooking until the vegetables are soft and the mushrooms have released their moisture.

• 4

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

• 5

  Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom of the pan to release the flavorful browned bits.

• 6

  Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce is smooth and creamy.

• 7

  Return the beef to the skillet, season with sea salt and black pepper, and toss to coat in the sauce.

• 8

  Serve the beef and mushroom mixture immediately over the cooked egg noodles, garnished with fresh parsley.