In this warming winter mainstay, rich non-fat Greek yogurt stands in for sour cream and butter. Using multigrain noodles adds an impressive 7 grams of fiber per serving.
12 ounces multigrain noodles
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced
Kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat Greek yogurt
1/4 cup chopped fresh dill
How to Make It
Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.
Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.