Steak Tips with Peppered Mushroom Gravy

Total: 20 minutes Yield: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles) Calories: 344 Fat: 12.5g (sat 5.3g,mono 4.2g,poly 1.2g) Protein: 27.3g Carbohydrate: 28.7g Fiber: 1.7g Cholesterol: 95mg Iron: 4.3mg Sodium: 538mg Calcium: 28mg
Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from find.myrecipes.com

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.

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