Today we have a meal so rich, so meaty, and so very delightful and simple, that it earns it's right to be at the table. If you're a fan of pasta dishes, or coming into this rather new, I'm confident you'll enjoy what this dish has to offer. See the recipe below.
Total: 35 min - Prep: 15 min - Cook: 20 min Serves: 4
What you will need:
4 tsp canola oil
1 pound top round, London broil, or flank steak, thinly sliced
1 small onion, thinly sliced
Two 8 ounce packages portabella mushrooms, cleaned, stemmed, and sliced (about 5 cups)
2 cloves garlic, minced
1 tbsp all-purpose flour
2 cups low-sodium beef broth
1/2 cup dry red wine
3/4 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup plain Greek-style nonfat yogurt
4 cups cooked whole-wheat egg noodles
4 tsp minced fresh parsley
Heat 2 teaspoons of the oil in a large skillet over medium-high heat and add the beef. Cook until browned on each side, 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. This process takes about 5 minutes. Return the beef and juices to the pan and stir to combine. 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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!