Steak Recipe: Steak Tips with Peppered Mushroom Sauce

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

Ingredients

3 cups uncooked egg noodles

Cooking spray

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)

Preparation

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.