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Servings: 1
49 g protein
68 g carbs
21 g fat
656 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 656 kcal
Calories from Fat 189
% Daily Values*
Total Fat 21 g
30%
Saturated Fat 9.69 g
40.38%
Polyunsaturated Fat 1.79 g
Monounsaturated Fat 6.75 g
Cholesterol 175 mg
70%
Sodium 242 mg
10.52%
Potassium 1030 mg
Total Carbohydrate 68 g
21.94%
Dietary Fiber 3.58 g
11.19%
Sugars 4.88 g
5.42%
Protein 49 g
Vitamin A 9.78%
Vitamin C 8.75%
Calcium 9.4%
Iron 38.46%
* Nutritional Values are estimated and may vary
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