NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef sirloin strips

1.5 oz Wide egg noodles

0.5 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Low-sodium beef broth

0.25 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil water in a medium pot and cook wide egg noodles according to package directions until tender; drain and set aside.

• 2

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

• 3

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

• 4

  In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing until the onions are translucent and mushrooms are golden brown.

• 5

  Stir in the minced garlic and cook for 30 seconds until the aroma is released.

• 6

  Pour in the beef broth to deglaze the pan, scraping up the flavorful browned bits from the bottom, then whisk in the Dijon mustard and Worcestershire sauce.

• 7

  Turn the heat to low and stir in the Greek yogurt and seared beef, stirring constantly until the sauce is creamy and warmed through without boiling.

• 8

  Add the cooked egg noodles to the skillet, tossing gently to coat every strand in the sauce, and garnish with fresh parsley before serving.