I'm sure it's obvious that I love Cooking Light. This was in a recent issue, in the Superfast column. It was quick, easy and tasty...perfect for a weeknight meal.
Steak Tips with Peppered Mushroom Gravy
From Cooking Light
2 cups uncooked egg noodles (I used wheat)
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
1/2 teaspoon dried thyme
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. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs.
Steak Tips with Peppered Mushroom Gravy
From Cooking Light
2 cups uncooked egg noodles (I used wheat)
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
1/2 teaspoon dried thyme
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. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs.
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