Yum
Go figure! I've had internet connection issues all week.
We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week. Then BAM! my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes. UGH! I couldn't get anything done. Thank god for cell phones! Using that as a failsafe was great but try to write a blog post on a phone. Ummmm, nope!
So the nice techy guy came out and fixed us all up! Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!
So now I'm back in business which brings me to my recipe today. Moving is a pain. I hate it! If I never see another box I'd be in heaven. Seriously. So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?" Ugh again! I need some quick meals. How about some comfort food that you can make in 30 minutes? Yaaaaaaaaaaaassssss!
The trick is to buy a sirloin steak and cut it yourself into cubes. Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy. Simple as that. Oh, and use leftover mashed potatoes, or buy some. So much quicker. You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy. The flavors are to die for.
So as promised this was done in 30 minutes. MGG was a happy camper and all turned out right in the world. Internet connection included!
Enjoy!
Sirloin Steak Tips with Black Pepper Mushroom Gravy
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.
Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often. Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture. Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.
Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet. Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.
We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week. Then BAM! my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes. UGH! I couldn't get anything done. Thank god for cell phones! Using that as a failsafe was great but try to write a blog post on a phone. Ummmm, nope!
So the nice techy guy came out and fixed us all up! Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!
So now I'm back in business which brings me to my recipe today. Moving is a pain. I hate it! If I never see another box I'd be in heaven. Seriously. So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?" Ugh again! I need some quick meals. How about some comfort food that you can make in 30 minutes? Yaaaaaaaaaaaassssss!
Sirloin Steak Tips with Black Pepper Mushroom Gravy
Let's do some sort of steak and gravy over mashed potatoes. Sounds good and comforting to me! Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast! How about a 30 minute meal? Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. Oh man! Just give me the bowl already!
The trick is to buy a sirloin steak and cut it yourself into cubes. Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy. Simple as that. Oh, and use leftover mashed potatoes, or buy some. So much quicker. You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy. The flavors are to die for.
So as promised this was done in 30 minutes. MGG was a happy camper and all turned out right in the world. Internet connection included!
Enjoy!
Sirloin Steak Tips with Black Pepper Mushroom Gravy
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8 oz) package pre-sliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons flour
1 1/2 cups low-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
Hot cooked mashed potatoes
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.
Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often. Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture. Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.
Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet. Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.
Serve over hot mashed potatoes.
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