Steak Tips with Peppered Mushroom Gravy

Here is another wonderful, flavorful, and comforting meal from Cooking Light.  Looking at the ingredients I knew this would be good and boy was it!  Finding these kinds of recipes that are so flavorful but yet lower in calories makes me want to do the Charleston right in the middle of my kitchen.  :)   It was easy enough to prepare on a weeknight and yummy enough to go in the rotation again and again!   Cooking Light indicates that this meal is 344 calories per serving.  So go ahead and follow this up with a piece of Pineapple Pie. :)

Steak Tips with Peppered Mushroom Gravy

2 cups of uncooked egg noodles

Cooking spray

1 pound of top sirloin steak, sliced thinly

1 tablespoon butter

2 tablespoons finely chopped shallots

1 cup (8 oz) sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low sodium soy sauce

3 tablespoons all-purpose flour

1 1/2 cups fat-free beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon fresh thyme leaves

Additional thyme leaves for garnish

Directions:

Cook noodles according to package directions, drain.

While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté quickly 2-3 minutes, browning on all sides. Remove from pan; cover.

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 1 teaspoon thyme leaves. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Garnish with additional thyme leaves, if desired.

Source: Cooking Light, January 2010