Steak Tips with Peppered Mushroom Gravy
Tender steak tips simmered in a savory peppered mushroom gravy with shallots, garlic, soy sauce, and thyme. A comforting one-pan dinner perfect for serving over noodles, mashed potatoes, or rice.
Servings
Ingredients
- 2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak cut into ¾-inch cubes
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped shallots
- 1 8-ounce package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium beef broth
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves optional, for garnish
Instructions
Cook the noodles:
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside, keeping warm.
Sear the steak tips:
- While the noodles are cooking, heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray. Add the steak pieces and sauté for approximately 5 minutes, turning occasionally to brown all sides. Remove the steak from the pan and cover loosely to retain warmth.
Prepare the mushroom base:
- In the same skillet, melt the butter over medium-high heat. Add the shallots and mushrooms and sauté for about 4 minutes, or until the mushrooms are lightly browned and tender. Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly.
Create the gravy:
- Stir in the soy sauce. Sprinkle the flour evenly over the mushroom mixture and cook for 1 minute, stirring continuously to form a roux. Gradually pour in the beef broth, stirring to combine. Add the black pepper, salt, and fresh thyme sprigs.
Simmer and thicken:
- Bring the mixture to a boil, then reduce the heat slightly and simmer for 2 minutes, or until the gravy has thickened to the desired consistency.
Finish the dish:
- Return the cooked steak tips to the skillet and stir gently to coat with the gravy. Cook for 1 additional minute or until the beef is fully heated through. Remove the thyme sprigs and discard. Garnish with fresh thyme leaves if desired. Serve immediately over the prepared egg noodles.
Notes
To prepare this dish gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (use 1½ tablespoons and mix with a small amount of broth before adding). Replace the egg noodles with gluten-free pasta or mashed potatoes, and ensure the soy sauce is certified gluten-free (such as tamari). Always double-check ingredient labels for hidden gluten sources.