Wednesday, May 11, 2011

Steak Tips with Peppered Mushroom Sauce

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I have three brothers. All who love to eat. However, none of them are very talented in the kitchen.

My oldest brother, Eddie, isn't too bad. Since my family is so large, we pick names out of a hat so that whenever a birthday comes around, someone new has to make the birthday cake. He made me an awesome Spongebob Squarepants ice cream cake for my birthday this year (yes, I realize I'm 26..but it's all about the challenge!). So if push comes to shove, he more or less knows what he's doing.
My youngest brother, Louis, could probably cook if he wanted to. He's good at making stuff on the grill, and when he really tries he doesn't do half bad. But he also eats things like chicken patties with pancakes. Or fried chicken cutlets and queso. Not because he doesn't know what he's doing, but because he thinks it tastes good. He's weird like that.

And then there's my second oldest brother, Mike. He really tries, but overall my mom and I worry that he's eating enough. You see, Mike boils pork chops. And he thinks it's supposed to be done that way. Mike doesn't know that boiling pork chops is gross. He has gotten better recently, but I'm still dedicating this recipe to him. I think he originally wouldn't make it since it seems intimidating, but I'm promising it isn't hard at all.

Don't let the long list of ingredients fool you. They're all pretty basic and making this took me less than 10 minutes. You boil some water and cook the noodles. Then you brown the meat. Then you throw some more stuff in a pan and let it cook. Done. How simple is that? And it looks so elegant. The end result is this pretty little dish that is more than satisfying, great for entertaining or just a nice weeknight meal. I think even Mike could handle this recipe :) Plus it's super, super delicious, so why wouldn't you want to try it?

Printable Recipe

  • 3 cups uncooked egg noodles
  • Cooking spray
  • 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 (10-ounce) package presliced baby bella mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon Worcestershire 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)

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 Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly with a whisk.
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: Adapted from Cooking Light January 2010


  1. Thanks so much for stopping by and entering the giveaway!

    This dish looks so comforting and absolutely to die for!!

  2. Thanks Emily! Love your blog! Hope you have a chance to try this really is to die for :)

  3. This looks DELICIOUS! Definitely going to try it for dinner tomorrow! :)

    <3 Belly B

  4. Unfortunately, I have to admit, my sister is right. I'm just glad she didn't mention the time my brother and I almost burned down the kitchen! Thanks for all the recipes, Amy. I'm definitely gonna try this one. I love you!

  5. But you're doing so much better, Mike! I'm impressed with what you've told me you've made!

  6. This was delicious! Thanks for being my SRC inspiration!


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