Steak Tips with Peppered Mushroom Gravy

Sunday was a nasty, rainy, windy day here. It always seems to  be raining or really cold on my days off lately. We couldn’t get out and do much so I decided to try out this new recipe for dinner. I didn’t want the day to be a total loss and what better thing to do when the weather is too bad to go out but cook! This was the perfect dinner for a rainy day in. It’s a super easy dish and very hearty!

 

Steak Tips with Peppered Mushroom Gravy

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.

Source: Cooking Light

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