Ingredients
Scale
- 1.5 lbs lean sirloin steak (about 4 steaks), sliced
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- Fresh cracked black pepper
- Olive oil spray
- 2 cups shallots, sliced
- 16 oz white mushrooms, sliced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp light butter (e.g., Land O’Lakes)
- 2 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 2 tbsp light sour cream
- 1/4 cup plain nonfat Greek yogurt
- Fresh parsley for garnish
- Optional: egg noodles, veggie spirals, or cauliflower rice for serving
Instructions
- Slice beef into strips. Season with salt, pepper, and garlic powder.
- Heat a nonstick frying pan over medium-high. Spray with olive oil and sear beef on both sides (2–3 min total). Remove and set aside.
- In the same pan, spray more olive oil. Add shallots and mushrooms. Sauté for 10 minutes.
- Add Worcestershire and Dijon. Stir well.
- Add light butter and flour, stir until combined and smooth.
- Pour in beef broth and bring to simmer. Cook until thickened (5 minutes).
- Stir in sour cream and Greek yogurt (off-heat). Return beef to the pan. Cook for 5 minutes more.
- Season to taste. Garnish with parsley. Serve with preferred sides.
Notes
- To lower carbs, serve over spiralized zucchini or cauliflower rice.
- For dairy-free, substitute Greek yogurt and sour cream with plant-based alternatives.
- Best consumed fresh, but can be refrigerated up to 4 days or frozen without noodles.
Nutrition
- Serving Size: 1 heaping cup (beef and sauce)
- Calories: 389 kcal
- Sugar: 13g
- Sodium: 1010mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 104mg