Steak Tips with Peppered Mushroom Sauce


  • 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.


by The Savvy Kitchen