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1 cup fat-free plain yogurt
1 can no salt added tomato paste
1 teaspoon Worcestershire sauce
1/3 cup whole wheat flour
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
¾ pound boneless, lean and trimmed sirloin steak, cut into 2” strips
1 Tablespoon olive oil
¼ cup onion, chopped
2 cloves garlic, minced
1 cup low-sodium, fat-free beef broth
1 - 12 oz. package sliced mushrooms
Chopped fresh parsley (optional)
1 package No-Yolk whole wheat egg noodles
Combine the first 3 ingredients in a bowl. Set aside.
Combine flour, pepper, and garlic powder in a large zip-lock plastic bag. Add beef; shake to coat.
Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 or 4 minutes or until beef is browned. Add mushrooms and sauté for an addition 1 to 2 minutes. Add broth, scraping pan to loosen browned bits. Cook, stirring constantly for 3 to 4 minutes or until slightly thickened. Reduce heat to very low; stir in yogurt mixture. Cook for 1 minute or until heated (do not boil). Stir in parsley. Serve over noodles.
Nutrition Info Per Serving (6 servings):