Life is crazy enough during the holidays without adding complicated meals on top of the craziness. I try to keep weeknight meals easy any time of the year, but especially during December. This recipe for steak tips with mushroom pepper gravy from Cooking Light is an easy favorite, one that Hockey Guy requests regularly. It’s one of those recipes that makes tasty leftovers, too. I usually double the steak and gravy, and save the rest for another meal. Then I only have to make a fresh batch of noodles for a quick dinner. My guys also like to pack it in a thermos for lunch.
For more quick weeknight meals, check out Cooking Light’s list of super-fast comfort foods.
Top sirloin is specified in the recipe, which should cook up fairly tender, just don’t leave it in the liquid for too long. A lesser cut of meat, such as sirloin tip steak or round tip steak, will be a little tough, but you can tenderize the meat with a 30 minute wine marinade. When I use broth for something like this, I like to warm it ahead of time so the dish doesn’t loose too much heat while cooking. The original recipe calls for soy sauce, but I happen to like Worcestershire in this dish. Feel free to choose whatever you prefer.
STEAK TIPS WITH MUSHROOM PEPPER GRAVY
Adapted from Cooking Light.
large nonstick skillet
2 cups uncooked egg noodles
1 tablespoon olive oil or a little cooking spray
1 pound (454 g) top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce/227 g) package sliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce or lower-sodium soy sauce
3 tablespoons all-purpose flour (I use Wondra, which is fine-sifted and perfect for pan sauces.)
1 1/2 cups (360 ml) fat-free, lower-sodium beef broth, warm
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)
1. Cook noodles according to package directions, omitting salt and fat, then drain.
2. While the noodles cook, heat a large nonstick skillet over medium-high heat. Spread the olive oil around the pan or coat it with cooking spray. Sauté the steak pieces, browning on all sides. Remove from the pan and cover.
3. Melt the butter in the pan over medium-high heat. Add the shallots and mushrooms, and sauté 4 minutes. Add the garlic and sauté 30 seconds. Stir in the Worcestershire sauce or soy sauce. Sprinkle the flour over the mushroom mixture and cook for 1 minute stirring constantly. Gradually add the broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil, then cook until thickened, about 2 more minutes. Return the beef to pan and until thoroughly heated, about 1 more minute. Discard the thyme sprigs. Serve with the noodles, and garnish with thyme leaves, if desired.
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[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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