Steak Tips with Mushroom Peppered Gravy

Well, hello blog lookers/followers! I apologize for being absent these past few days. Fall seems to always be a busy time of year for everyone (excuses, excuses. haha.), but I have a new recipe to share with y'all. Go ahead and try it!!

Steak Tips with Mushroom Peppered Gravy

1lb. top sirloin beef, cut into 1" chunks
2 cloves garlic, minced
16 oz. egg noodles
12 oz. sliced mushrooms
thyme
rosemary
pepper
1 1/2 cups reduced sodium beef broth
3 tbls. all purpose flour
1 tbls. low sodium soy sauce
2 tbls. unsalted butter
1 1/2 shallots, diced
parsley for garnish

Brown the beef chunks in a cast iron skillet with 1 tbls. of the butter. Be careful not to over cook it in this step. That is the only thing that we did wrong for this recipe. Our beef turned out a little on the well-done side for our taste.

When it's slightly browned, remove from the pan with a slotted spoon and set aside. You should have some nice juices in the skillet to use for the next step.

Next add the mushrooms, shallots, pepper and 1 tbls. butter into the skillet and cook about 5 minutes on medium heat. Add the garlic and cook another 2 minutes or so. Add the thyme, rosemary, soy sauce, beef broth and flour to the mushroom mixture.

Bring this to a boil and then reduce the heat. Cook until you reach your desired thickness. Return the beef to the skillet and cook an additional 5 minutes or so, depending on how you like the temp on your beef.

While this simmers, get those egg noodles cooked and strained.

Serve the beef mixture on top of the noodles and add a little parsley (or cilantro) on top for garnish, if you're feelin' fancy.

Notes: Like I mentioned, we over-cooked our beef a little, but otherwise it was great. The sauce is really nice, flavorful and not too heavy.  To make this a complete meal I added some oven-roasted zucchini. Yum! You could also serve this over rice. Enjoy!

Chicken Pot Pie

Chicken pot pie is comfort food for sure!! My first time making homemade chicken pot pie. I think I did it right...


Chicken Pot Pie

1 lb. cubed chicken breast (uncooked)
12 oz. frozen vegetable medley
3 ribs celery, diced
1/2 large onion, diced
1-2 small cloves garlic, diced
about 16 oz. chicken broth
1/3 cup flour
1 tsp. celery seed
salt and pepper
seasoned salt
2/3 cup milk
3 tbls. butter
2 pie crusts (homemade or store bought)

Preheat oven to 425. Spray a pie plate and precook the pie crust about 5-6min. Take it out and cool.

Meanwhile, add cubed chicken, frozen vegetables, celery and chicken broth to a large pot over med-high heat. Sprinkle on some spices for a little flavor. Cook for about 15-20 minutes, stirring occasionally. Turn off the heat when finished. Drain chicken broth from pot and reserve for the next step.

Next, add butter, onions and garlic to a medium saucepan over low-medium heat. Cook until onion looks translucent. Stir in reserved chicken broth and flour. Combine and then add milk, celery seed and any additional spices you would like. Heat until you reach a desired consistency for your pie. My personal preference is a little on the thicker side, so I heated mine a little longer.

Add the thickened mixture into the dutch oven and stir to combine everything.

Now you are ready to pour this into your precooked pie shell. My filling was a little much, so I had a little leftover in the pot. Now place your second pie shell over the top. Cut a few slits in the top and place back into the oven at 425 for an additional 30 minutes. Let the pie stand about 10 minutes before serving.

Notes: This was my first pot pie. I think it turned out great. The consistency was good for our personal taste. Husband said it was good, but added his beloved Tabasco on top. Have fun and enjoy!!

Feel free to comment on any of my recipes, good or bad. Thanks!!