Steak Tips with Peppered Mushroom Gravy

I like food that sticks to your ribs.  I mean don’t get me wrong I love a nice fresh salad from time to time, but for the most part I like food that is going to fill you up and keep you that way.  I hate making a gorgeous meal with lots of prep and a long cooking time and then after I eat I’m hungry again an hour later.  It always feels like, “Well, what was the point of all that cooking I just did?”  Maybe part of it has to do with my southern roots?  I like comfort foods.

This recipe definitely falls under the comfort food category for me.  Silky brown gravy, nice chunks of beef, and nostalgic (at least for me anyway) egg noodles.  This dish feels super deep and rich but, it is light and doesn’t take that long to make.  I ran across the recipe in one of my Cooking Light magazines, and I will definitely make it again.  You could easily add veggies right into this if you wanted or you could serve it with sides.  I just served mine as a one dish meal.

Photo May 29, 5 17 13 PM


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 lower-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, lower-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.


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