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1
Heat 2 teaspoons of the oil in a large skillet over medium-high heat.
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2
Add the beef and cook until browned on all sides, about 5 minutes.
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3
Transfer the meat with its juices to a plate.
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4
Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat.
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5
Add the onions and cook, stirring, until soft and translucent, about 3 minutes.
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6
Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes.
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7
Return the beef and juices to the pan and stir to incorporate.
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8
Sprinkle with the flour and stir until well combined.
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9
Add the beef broth, wine, salt, and pepper and bring to a boil.
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10
Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes.
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11
Stir in the yogurt and cook for 1 minute more.
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12
Spoon the mixture over the noodles and garnish with parsley.
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13
Serving size: 1 cup noodles, 1 1/2 cups beef-mushroom mixture, 1 teaspoon parsley
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14
Per Serving:
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15
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
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16
Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
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17
Good source of: Fiber, Magnesium
