Steak Tips with Peppered Mushroom Gravy

By Kplmrm

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

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)

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.