I love the bold flavors in this recipe. The beef tips taste amazing when smothered in the black pepper gravy, yummo! Serving the steak over egg noodles is the way to go, man. However, if you have rice on hand that can be used as a suitable substitute. Rice actually tastes pretty awesome, too because really soaks up the gravy and flavor of the beef, well. Use what you have on hand and enjoy this miraculous meal.
Check out what my pal Doris had to say about this recipe:
This is one recipe that I simply cannot live without.
I would have to agree with you, Doris.
Ingredients
2 cups uncooked egg noodles
Pam Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon Kerrygold butter
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
1 (8-ounce) package presliced baby bella mushrooms
1 tablespoon Kikkoman lower-sodium soy sauce
3 tablespoons Gold Medal flour
1 1/2 cups fat-free, lower-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon Morton salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)
Instructions:
Cook noodles according to package directions, omitting salt and fat; drain.
Meanwhile, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sauté the steak for about 5 minutes, browning on all sides. Remove from pan; cover.
Melt butter in the same pan over medium-high heat. Sauté mushrooms and shallots for 4 minutes. Add garlic; sauté 30 seconds. Add the soy sauce and stir. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. 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.
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Quick Tip: Serve this delicious meal with a side salad and some warm bread and butter.