One pot 30 minute protein packed meal PERFECT for a busy weeknight or weekend!
The flavor is SO good!! The Dijon mustard makes it and the cream sour cream is 10/10!
Full recipe in video below
RECIPE:
12 ounces sirloin steak, trimmed and sliced across the grain into 1/4-inch strips
1 teaspoon baking soda (Optional)
1 cup thinly sliced yellow onion
12 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake and oyster)
1 ½ tablespoons minced garlic
1 pkg Fiber Gourmet Pasta- to order: https://www.netrition.com/jennswwjourney Code JENNSWWJOURNEY
3 cups beef broth
1 tablespoon Dijon mustard
¾ teaspoon ground pepper
½ teaspoon salt
⅔ cup low-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
If desired to tenderize the steak, toss steak strips and baking soda together in a medium bowl; let stand for 30 minutes. Rinse well and pat dry.
Heat a large skillet over high heat. Add half of the beef and quickly spread in an even layer. Let cook, undisturbed, until browned on the bottom, about 30 seconds. Quickly flip and cook until browned on the other side, about 30 seconds. Transfer to a plate. Repeat with the remaining beef. Do not wipe the pan clean. Reduce heat to medium.
Add onion and the remaining 2 tablespoons oil to the pan. Cook, stirring occasionally, until the onion is starting to soften, about 2 minutes. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add noodles and stir to coat. Stir in broth, mustard, pepper and salt; bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring often, until the noodles are tender, 7 to 8 minutes, adding the beef during the last 2 minutes of cook time.
Gently fold in sour cream until fully incorporated; simmer over medium-low heat until heated through, about 1 minute. Sprinkle evenly with parsley and chives.
6 Servings:
208 Calories
5g Fat
30g Carbs
21g Protein
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