Rating: 4 stars
105 Ratings
  • 5 star values: 46
  • 4 star values: 34
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 2

Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb's woodsy flavor in this steak recipe. Serve over pasta, as instructed.

Ann Taylor Pittman
Recipe by Cooking Light January 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat; drain.

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  • 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.

  • Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 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, if desired.

Chef's Notes

Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb's woodsy flavor.

Nutrition Facts

344 calories; fat 12.5g; saturated fat 5.3g; mono fat 4.2g; poly fat 1.2g; protein 27.3g; carbohydrates 28.7g; fiber 1.7g; cholesterol 95mg; iron 4.3mg; sodium 538mg; calcium 28mg.
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