30 minutes
Serves 8
Ingredients:
2 pounds beef sirloin, sliced into 1/2 inch pieces
1 cup + 2 Tbsp. whole wheat flour
1/4 cup olive oil
2 Tbsp. salt
2 tsp. black pepper
1 medium onion, finely chopped
2 Tbsp. minced garlic
8 oz. crimini mushrooms, finely chopped
3 cups non-fat milk
1/2 cup non-fat Greek yogurt
12 oz. egg noodles (or Organic rice pasta)
Make Dinner:
Place one cup of whole wheat flour in a large mixing bowl. Dredge beef in flour and set aside. Heat olive oil in large skillet over medium high heat. Add beef, salt and pepper to oil and saute until beef is cooked through and beginning to brown. Remove beef from pan and immediately add chopped onion, garlic and mushrooms to same pan. The flavor from the beef will add to the vegetables. Saute onion mixture over medium heat until soft, about 10 minutes. While vegetables are cooking, place pasta in a large pot of boiling water and boil pasta according to package directions. Add 2 Tbsp. of whole wheat flour to vegetables and stir well. Allow flour to cook for a few minutes and add 1/2 cup non-fat milk, stirring constantly. Add another 1/2 cup of milk and stir. A thick sauce will begin to form. Add beef back into pan and incorporate beef and vegetables. Continue to add the remaining 2 cups of milk, 1/2 cup at a time, stirring well after each addition. Just before serving, add Greek yogurt into mixture and stir to blend. Serve beef over a bed of pasta.