With that said, I'm a huge fan of this recipe. It's quick, it's easy, it's yummy, and it's very filling. I love egg noodles, and I think they are a perfect match for the beef and gravy. My only issue with this recipe is that I think it has a little too much pepper. I'll probably only add 1/4 teaspoon next time.
Ingredients:
2 cups uncooked egg noodles
Cooking Spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 Tablespoons 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
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves
Directions:
Cook noodles according to package directions, omitting salt and fat; drain.
While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; saute 5 minutes, browning on all sides. Remove from pan; cover.
Melt butter in pan over medium-high heat. Add shallots and mushrooms; saute 4 minutes. Add garlic; saute 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.
Yield: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles).
Nutritional Info (per serving): 344 calories; 12.5g fat; 27.3g protein; 28.7g carbs; 1.7g fiber; 95mg cholesterol; 4.3mg iron; 538mg sodium; 28mg calcium
Source: Cooking Light
2 comments:
That looks so delicious! I love how light it looks, butyet so warm and comforting for the winter!
This sounds great! Although I've had supper, it makes me hungry!
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