Steak Tips with Peppered Mushroom Gravy

Juicy sirloin and buttery egg noodles are tossed together in an incredible mushroom gravy creating the perfect comfort food for a chilly winters night. This excellent recipe comes from Cooking Light. Don’t you just love it when scrumptious food isn’t extremely caloric and fattening? With only 344 calories per serving, you can leave room for that dessert you have been craving! ;)

I hope everyone had a wonderful Valentine’s Day! After work yesterday my friend Erin and I celebrated by hitting the gym for a cycling and zumba class. Have you ever tried zumba? Yesterday was the first time I had tried it and it was so much fun! Erin and I got an ab workout from laughing so hard! You want to know the best part about it? The class was lead by a male instructor! He was so precise and you could tell that he loved to dance. The class was held in a room with a huge mirror in the front of the room so that you were able to watch yourself being an idiot! The dance steps were so fast that it made it hard to keep up, especially for a first timer. My husband and I took salsa lessons for our wedding, so luckily I recognized a few of the steps from that….only zumba was like five times faster! I am pretty sure I looked like an idiot, but that’s ok! :)

Steak Tips with Peppered Mushroom Gravy

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Ingredients:

  • 2 cups uncooked egg noodles
  • Cooking spray
  • 1 pound top sirloin steak, cut into ¾-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
  • 1½ 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

Directions:

  1. Cook noodles according to package directions, 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

Source: Cooking Light, January 2010

21 Responses to “Steak Tips with Peppered Mushroom Gravy”

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    Stephanie @ okie dokie artichokie — February 15, 2011 @ 8:02 am

    Yum! What a perfect bowl of comfort food. We went out for a pre-Valentine’s Day dinner last Saturday night and I almost got an order of steak tips. However, the big bowl of mussels won me over. :-p I like the new picture up top, BTW!

    • Christina replied: — February 15th, 2011 @ 8:59 am

      Mmmm..mussels sound excellent too!
      I have NO idea how in the world my header picture changed! It is only for this recipe, all the rest of them show my normal blueberry header. Strange!

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    Happy when not hungry — February 15, 2011 @ 8:10 am

    Love cooking light recipes! This looks delicious!

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    briarrose — February 15, 2011 @ 8:24 am

    So yummy. My husband would dive into this dish…so I would have to hold him off to get my share. ;)

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    tryityoumightlikeit — February 15, 2011 @ 8:24 am

    I’m bookmarking this recipe to try on the family. It looks completely delicious!

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    This Italian Family — February 15, 2011 @ 9:04 am

    This is making me hungry! YUM!

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    cantstopbaking — February 15, 2011 @ 10:01 am

    Have I told you yet I love your recipes? This looks amazing!!!

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    Sara — February 15, 2011 @ 10:33 am

    I love your recipes from Cooking Light! They’re perfect mixed in with the more decadent treats.

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    lena — February 15, 2011 @ 11:23 am

    love the mushroom gravy , i’m not a beef eater but i would like to try this with other meat.

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    Byn — February 15, 2011 @ 3:49 pm

    my naturopath told me last week that my iron is low, so i’m supposed to have a small amount of red meat once a week. this fits that purpose perfectly!

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    KitchenArtistry — February 15, 2011 @ 4:40 pm

    The focus and balance on these photos are wonderful. Thank you for sharing them!

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    Lauren — February 15, 2011 @ 6:11 pm

    What a fantastic mid-week dinner. Fast and delicious.. Thank you.

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    Mary — February 15, 2011 @ 8:47 pm

    It is so nice to see something that is not frosted and has no sugar :-). I’m in the mood for a real meal. This looks and sounds delicious. I hope you have a wonderful evening. Blessings…Mary

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    Chef Bee — February 15, 2011 @ 8:58 pm

    This is my kind of dish. Is there anything more comforting than buttered egg noodles?

    Plan B

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    Tracy — February 16, 2011 @ 7:44 pm

    This sounds so flavorful, yum!

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    linda prigge — January 23, 2012 @ 11:23 pm

    I love all these recipes u have been posting . awesome

    • Christina replied: — February 2nd, 2012 @ 8:49 pm

      I am so glad to hear you love the recipes Linda. If you give any a try I would love to hear how they turn out for you! :)

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    Nikki — June 14, 2012 @ 6:36 pm

    Made this subbing only the shallots for carmelized yellow onions because I’m not a fan of shallots and it was AMAZING my husband who for 20 years has not had much of an opinion on what I make for dinner has started requesting me to make it again two days later even my boys loved it… this is for sure a new regular in our home. :)

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