Steak Tips with Peppered Mushroom Gravy

Tonight was our second new recipe.  We found it in cooking light magazine.  LP subscribes to this and it has quite a few good looking dishes in it.  

Ingredients

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)

Directions

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.

Notes:

We enjoyed this recipe.  We did use all of the low fat/sodium ingredients for this one (as the whole purpose of “Cooking Light” magazine is to cook light) and we followed the recipe without any changes.  We served with a caesar side salad and asparagus.  The only thing that we didn’t like about the recipe is the speed in cooking the beef.  We both thought it should have been slow cooked and then simmered with the gravy for about a minute.  Other than that it was a very hearty meal.  Hope you enjoy.

Ben & Laura