Ooooo! Steak tips! Oooooo! Mushroom sauce! And what? Egg noodles?
I must have died and gone to heaven.
This is one of my absolute favorite meals. But I’ve never tried it with thyme or quite this way.
I can practically smell the onions, shallots and garlic cooking now. Can’t wait to try this one!
Little tip: Wanna skip the cutting of the steak and ensure your beef is really, really tender? Try these already-sliced tenderloin tips.
Steak Tips with Peppered Mushroom Sauce
Adapted from Cooking Light January 2010
Yield: 4 servings
3 cups uncooked egg noodles
1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (10-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire 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 Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly with a whisk.
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.
Photo and recipe courtesy of ElizabethsEdibleExperience.Blogspot.com.