Wednesday, January 13, 2010

Steak Tips with Peppered Mushroom Gravy

My awesome sister-in-law Kristie got me not only a subscription to Real Simple for Christmas, but also one to Cooking Light. I have a slew of new recipes I want to try - I made 2 this weekend along with the soup and the Mac and Cheese that I've previously posted.

This one though, awesome. John couldn't get enough and probably would have had more if he didn't have to rush to a meeting. The only thing I didn't like about this is that there wasn't enough gravy for me. I might add a bit more flour and some more broth the next time I make it. Otherwise, this one's a keeper!

Food 003

Yield: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles)


2 cups uncooked egg noodles
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)


1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

1 comment:

  1. That looks so yummy! Stop by my blog today, I left you a shout out!


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