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Steak Tips with Mushroom Gravy

February 22, 2011

Just tried this recipe from Cooking Light magazine, and loved it! Hope you do too!

2 cups egg noodles, uncooked
1 lb. top sirloin steak, cut into 3/4-inch pieces
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1 shallot, finely chopped
8 oz. fresh baby bella mushrooms, sliced
2 cloves fresh garlic, minced
1 Tablespoon soy sauce
3 Tablespoons all-purpose flour
1 1/2 cups low sodium beef broth
Freshly ground black pepper, to taste
1 teaspoon Herbs de Provence


  • Cook noodles according to package directions. Drain and set aside.
  • While noodles cook, heat olive oil in a large nonstick skillet over medium-high heat.
  • Add steak and sauté 5 minutes, browning on all sides.
  • Remove steak from pan and cover.
  • Melt butter in same pan over medium-high heat.
  • Add shallots and mushrooms and sauté 4 minutes.
  • Add garlic and sauté 30 seconds.
  • Stir in soy sauce.
  • Sprinkle flour over mushroom mixture and cook 1 minute, stirring constantly.
  • Gradually add broth, stirring constantly.
  • Add pepper to taste and Herbs de Provence.
  • Bring to a boil and cook 2 minutes or until thickened.
  • Return beef to pan and cook 1 minute or until thoroughly heated.
  • Serve over cooked egg noodles.
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