Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tbsp Dijon mustard
  • 1/2 cup plain Greek yogurt
  • 1 tsp Worcestershire sauce
  • 12 oz whole grain egg noodles

Instructions:

  1. Boil a large pot of salted water and cook the whole grain egg noodles according to package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season beef strips with salt and pepper. Add beef strips in a single layer; sear for 1-2 minutes per side until a deep brown crust forms. Remove beef from the pan and set aside on a plate.
  3. In the same skillet, add the sliced mushrooms. Sauté until they release their moisture and turn golden brown. Stir in the diced onion and garlic, cooking for another 3 minutes until translucent and fragrant.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens and becomes glossy.
  5. Turn the heat to low or remove the pan from the burner entirely. Stir in the Greek yogurt until fully incorporated and the sauce is smooth. Return the seared beef and any accumulated juices to the pan, tossing gently to coat.