Saturday, January 26, 2013
Steak Tips with Mushroom Gravy
This was adapted from a Cooking Light recipe for Steak Tips with Peppered Mushroom Gravy. One day, I will write about a horrible attempt at Steak Fajitas when I was dating my wife 25 years ago. Needless to say, it is the bar by which all bad meals are measured by. This was nothing at all like that - and came out fantastic. I did receive some nice knives for Christmas and it make cutting the steak much easier. It is a lot about the tools! Anyway, this is a fantastic dish that will definitely grace our table again.
Ingredients (Makes around 4 servings - perfectly served over noodles, rice or with mashed potatoes).
1 pound top sirloin steak, trimmed of fat and cut into 3/4-inch pieces
1 tbsp Olive oil
2 tbsp Shallots or onions, finely chopped
1 (8-ounce) package Baby bella mushrooms, sliced
4 ounce White mushrooms, sliced
1 tsp Garlic, chopped (one one clove)
1 tbsp Soy sauce
3 tbsp Flour (all-purpose)
1/2 tsp black pepper
1/4 tsp Kosher salt
1/2 tsp Thyme (dried)
1 1/2 cups Beef broth
Directions (you are on your own for noodles, rice or potatoes)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add steak. Sauté for around 5 minutes until it is browned on all sides. Remove from pan and cover with foil to keep warm.
2. Heat olive oil in the same pan over medium-high heat. Add shallots (or onions) and mushrooms - then sauté 4 minutes. Add garlic and soy sauce and sauté for around 30 seconds (until mixed).
3. Sprinkle flour, pepper, kosher salt and thyme over mushroom mixture and cook 1 minute, stirring constantly. Then gradually add the beef broth, stirring constantly. Bring the mushroom mix to a boil and cook 2 minutes or until thickened. Return beef to pan and cook 1 minute longer.
Serve over noodles, rice or potatoes.