Ingredients Jump to Instructions ↓

  1. 4 teaspoons canola oil

  2. 1 pound top round, London broil , or flank steak , thinly sliced

  3. 1 small onion , thinly sliced Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)

  4. 2 cloves garlic, minced

  5. 1 tablespoon all-purpose flour

  6. 2 cups low-sodium beef broth

  7. 1/2 cup dry red wine

  8. 3/4 teaspoon salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 2/3 cup plain Greek-style nonfat yogurt

  11. 4 cups cooked whole- wheat egg noodles

  12. 4 teaspoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth , wine, salt, and pepper and bring to a boil . Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley. Serving size: 1 cup noodles , 1 1/2 cups beef- mushroom mixture, 1 teaspoon parsley Per Serving: Calories 520; Total Fat 15 g (Sat Fat 3.5 g, Mono Fat 6.5 g, Poly Fat 2.5 g); Protein 40 g; Carb 51 g; Fiber 2 g; Cholesterol 85 mg; Sodium 560 mg Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid , Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc Good source of: Fiber, Magnesium


Send feedback