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Tuesday, October 22, 2013

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!

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