It’s Secret Recipe Club time again! This month, I got to cook from Amy’s lovely blog, The Savvy Kitchen. Amy’s goal as a blogger is to compile all of her family’s favorite dishes and document all of her wonderful new recipes.
Amy and I are so much alike! Aside from sharing a great name, we both strive to emulate cooking styles of our mothers, and so many of her recipes remind of me my favorites from when I was growing up.
As I was looking through the list of Amy’s recipes, one instantly jumped out at me. Amy had a recipe for Steak Tips. Instantly, I thought of my mom’s recipe for Beef Tips, which she made frequently as I was growing up. It has been years since I last had my mom’s Beef Tips, and it was a recipe I had never thought to ask for. After seeing this recipe, it was the obvious choice for Secret Recipe Club.
So enjoy, and take a walk down memory lane with me! And thank you Amy, for reminding me of this wonderful dish!
Steak Tips with Peppered Mushroom Sauce: SRC
Adapted from The SavvyKitchen
1 lb top sirloin steak
1 tbsp butter
2 tbsp onions, finely chopped
8 oz button mushrooms, sliced
1 tsp minced garlic
1 tbsp Worcestershire sauce
3 tbsp all purpose flour
1 ½ cups low sodium beef broth
½ tsp black pepper
¼ tsp salt
½ tsp dried thyme
Cut the steak into ¾ inch pieces, trimming the fat. Heat a large, nonstick pan over medium-high heat. Spray the pan with cooking spray. Cook the steak for about 5 minutes, browning on all sides. Remove the steak from the pan, set aside and cover.
In the same pan, still on medium-high, melt the butter. Add the onions and mushrooms and sauté for 4 minutes or until the mushrooms begin to release some of their liquid.
Add the garlic and sauté for about 30 seconds, and then stir in the Worcestershire sauce. Sprinkle the flour over the mushroom mixture; cook for 1 minute, stirring constantly.
Slowly add the broth, whisking constantly. Add in the pepper, salt, and thyme. Bring the mixture to a boil. Cook for 2-5 minutes or until the sauce has thickened.
Return the beef from the pan; cook 1-2 minutes or until thoroughly heated. Serve over brown rice or egg noodles.