Authors: myrecipes.com DinnerTonight
I found this to be a terrific recipe, adjusted only because of personal preference. I read each & every review, but decided against adding Worcestershire Sauce (don't particularly care for the flavor). I agree with others that, as written, this recipe can be bland. So I added one teaspoon of Kitchen Bouquet Browning & Seasoning Sauce. I also used 1 tub of Knorr's Homestyle Stock w/1-1/2 cups of water (in place of the broth). If you haven't tried the Knorr's Stock, in beef or chicken, you should... it's just the most flavorful stock you'll ever find (short of your own, of course). The one last thing I did differently was that I seasoned the meat before I browned it. If think it's an important step that this recipe neglected. Anyway, while I did add my own personal touches, I still found this to be a great recipe. And for a lot of people, it might not be that bland. Everyone's taste are different. You should give a try and tweak to your heart's desire. Enjoy!
2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon lower-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional)
- 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. Add garlic; sauté 30 seconds. Stir in soy sauce. 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.
Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb's woodsy flavor.