Steak Tips with Peppered Mushroom Gravy

I’ve been looking forward to cooking this recipe since I found it in my first Cooking Light issue. I cooked the recipe as is without any changes. The beef gravy was quite tasty! The shallots added good flavor, however my husband mentioned that he was missing ‘chunks of onion’ for texture. Next time I make this I will add some chopped onion in addition to the shallots.

Adapted from Cooking Light January/February 2010

Ingredients
6 oz. whole wheat egg noodles
1 lb top sirloin steak, trimmed, cut into 3/4 inch pieces
6. 1 tbl butter
1 medium shallot, finely chopped
8 oz sliced baby bella mushrooms
2 garlic cloves, pressed
1 tbl low sodium soy sauce
3 tbl AP flour
1 1/2 cups fat free, less sodium beef broth
1/2 tsp pepper
1/4 tsp salt
1/2 tsp dried thyme

Directions
1. Cook noodles according to package directions, omitting salt and fat; drain.

2. 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.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.

4. Add garlic; sauté 30 seconds.

5. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.

6. Gradually add broth, stirring constantly.

7. Add salt, pepper and thyme. Bring to a boil; cook 2 minutes or until thoroughly heated.

8. Return beef to pan; cook 1 minute or until thoroughly heated. Serve over pasta.

The Facts
4 Servings
Calories 337.4
Total Fat 6.2 g
Fiber 5.8 g
WW Points 6