Rating: 3 stars
116 Ratings
  • 5 star values: 22
  • 4 star values: 26
  • 3 star values: 34
  • 2 star values: 21
  • 1 star values: 13
Sara Quessenberry and Kate Merker

Gallery

Credit: Maria Robledo

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions.

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  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ 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 oil. Add the mushrooms and shallots; 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 accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.

Nutrition Facts

535 calories; calories from fat 22%; protein 38g; carbohydrates 71g; sugars 4g; fiber 11g; fat 13g; saturated fat 3g; sodium 201mg; calcium 50mg.
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