Steak Tips with Peppered Mushroom Gravy

By

Ann Taylor Pittman, Cooking Light, JANUARY 2010
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Nutritional Information
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

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  • 20

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)

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.

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