I wouldn’t say I have a craving for mushrooms, but the two newest recipes I’ve made feature the meaty vegetable. My little sister, Sara made Steak Tips with Peppered Mushroom Sauce from the latest issue of Cooking Light and gave high marks. It seemed like the perfect cold-weather comfort food.
This recipe is a great weeknight dinner that is quick and easy, but still very homemade. My only complaint was I wish it had more sauce to cover the noodles. Maybe I made too many egg noodles, or we used up the sauce in the first go-round there was not much left for the leftovers. The sauce was amazing and full of flavor!
- 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)
Cook noodles according to package directions, omitting salt and fat; drain.
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.
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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