Lean beef sirloin: 85g (3 oz, thinly sliced), Mushrooms: 100g (1 cup, sliced), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Whole wheat pasta: 50g (1/2 cup, dry), Greek yogurt (plain, low-fat): 30g (2 tbsp), Beef broth (low-sodium): 60ml (1/4 cup), Dijon mustard: 5g (1 tsp), Worcestershire sauce: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Flour: 5g (1 tsp), Parsley (fresh): 5g (1 tbsp, chopped), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Cook 50g whole wheat pasta according to package directions. Drain and set aside. 2. Heat 5ml olive oil in a large skillet over medium-high heat. 3. Add 85g thinly sliced beef and cook until browned, about 3-4 minutes. Remove and set aside. 4. In the same skillet, add 25g diced onion and cook until translucent, about 2 minutes. 5. Add 3g minced garlic and 100g sliced mushrooms. Cook until mushrooms are tender, about 5 minutes. 6. Sprinkle 5g flour over the mushroom mixture and stir to coat. 7. Slowly add 60ml beef broth, stirring constantly. 8. Add 5g Dijon mustard and 5ml Worcestershire sauce. Simmer until the sauce thickens, about 2-3 minutes. 9. Reduce heat to low and stir in 30g Greek yogurt. 10. Return beef to the skillet and heat through. 11. Season with a pinch of salt and 1g black pepper. 12. Serve over cooked pasta, garnished with 5g chopped parsley.
