1. Heat large covered saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. Drain fettuccine, then return to saucepot.
2. In large nonstick skillet, heat oil over medium-high heat. Add beef and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer beef to small bowl.
3. In same skillet, cook onion over medium heat 2 to 3 minutes or until onion is tender. Add mushrooms and cook 5 minutes. Reduce heat to medium-low. Stir in ¾ cup broth, mustard, salt, pepper and beef, and cook 5 minutes. In cup, whisk together flour and remaining ¼ cup broth. Increase heat to medium and stir in flour mixture; cook 1 minute. Reduce heat to low. Stir in yogurt and cook 1 minute or until heated through. Add beef mixture to fettuccine and toss to combine.
- 8 g Fat
- 69 mg Cholesterol
- 466 mg Sodium
- 55 g Carbohydrates
- 8 g Fiber
- 35 g Protein
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Nutritional Information
- 8 g Fat
- 69 mg Cholesterol
- 466 mg Sodium
- 55 g Carbohydrates
- 8 g Fiber
- 35 g Protein
Directions
1. Heat large covered saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. Drain fettuccine, then return to saucepot.
2. In large nonstick skillet, heat oil over medium-high heat. Add beef and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer beef to small bowl.
3. In same skillet, cook onion over medium heat 2 to 3 minutes or until onion is tender. Add mushrooms and cook 5 minutes. Reduce heat to medium-low. Stir in ¾ cup broth, mustard, salt, pepper and beef, and cook 5 minutes. In cup, whisk together flour and remaining ¼ cup broth. Increase heat to medium and stir in flour mixture; cook 1 minute. Reduce heat to low. Stir in yogurt and cook 1 minute or until heated through. Add beef mixture to fettuccine and toss to combine.