Here's a great comfort food recipe that satisfies cravings for pasta, meat and creaminess.
I adapted the recipe from My Recipes. It was originally published in Cooking Light magazine, so it had some "nicer" ingredients, such as shallots and baby bella mushrooms. I had their plainer cousins on hand, onion and button mushrooms, so that's what I used and listed here. Feel free to dress yours up with the nicer ingredients.
This would also be a great freezer-friendly recipe. You could easily double the ingredients (except the pasta) when you cook it, reserving half of it for a later dinner. Just cool it down, place it in a freezer-safe package and freeze. Later, just thaw completely, reheat on the stove or microwave, cook the pasta and serve.
Steak Tips with Peppered Mushroom Gravy
2 cups uncooked egg noodles
1 lb. top sirloin steak, cut into 3/4-inch pieces
1 tbsp. olive oil
1 small onion, finely chopped
8 oz. mushrooms, sliced
1 tsp. minced garlic
1 tbsp. MSPI-friendly Worcestershire sauce
3 tbsp. all-purpose flour
1-1/2 cups MSPI-friendly beef broth
1/2 tsp. black pepper
1/4 tsp. salt
3 fresh thyme sprigs or 1/2 tsp. dry
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; sauté 5 minutes, browning on all sides. Remove from pan; cover.
Heat oil in pan over medium-high heat. Add onions and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in Worcestershire 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. Serve over noodles.
Tip: This does have a peppery bite, so you might want to scale back the black pepper if your family prefers a milder flavor.