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Monday, November 21, 2011

Steak Tips with Peppered Mushroom Sauce: SRC


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.

Serves 4

Enjoy!
YAmy

19 comments:

  1. This has "comfort food" written all over it. A great meal for a cold day (which we're having today!). I know my hubby will love this. Great SRC pick!

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  2. Love the rice and steak combination and there's nothing like comfort food from a mom. Great post!

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  3. Love this dish! Happy new follower. Perfect with our "minus 12C with the windchill weather today".

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  4. Perfect weeknight meal! I agree with Monica, it definitly has comfort written all over it.

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  5. I love recipes that bring back good memories. This is a great one. Thanks!

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  6. This makes me wish I could eat red meat! I will mirror the flavors but doubt it will be as delish with tofu. :) Great pic!

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  7. YUMMMM!!! This sounds wonderful. Great SRC post.

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  8. Great choice! That looks and sounds delicious. :)

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  9. Great choice! I have some sirloin in the freezer right now and some meal planning to do for next week!

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  10. Hey Amy! I'm glad you enjoyed the recipe!!! Great name BTW :)

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  11. This is one of my recipes that has been on again off again my to do list for a while now! Great choice for SRC. It looks cozy and perfect for this time of year.

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  12. Those steak tips look fantastic, tho I have to tell you...I think I could be just as happy with a bowl of rice with that fabulous sauce! Great recipe! : )

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  13. Your steak tips look mouthwatering! I'm always in search of new savory dishes to make and I think Hubby would love this one. Great SRC pick!

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  14. lovely choice an other one I can easily change to a vegetarian option :).., nice clicks, good choice for SRC

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  15. What a great SRC recipe! This looks so yummy...I know that it would be a hit at my house!

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  16. This is definitely the epitome of comfort food. Great choice for the SRC!

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  17. That should taste just wonderful! Based on how it looks and how it is presented, I should say, I can eat with my eyes!

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  18. Oh my mommy! My son now loves mushrooms because of this recipe! I've used regular mushrooms, portabellos and shiitake - it's all good. Thanks for the recipe!

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