I made this dish the same day I made my Black-Eyed Pea Risotto. Yep, the lunch my hubby never even tasted. His loss! It was New Year’s Day, and I wanted him to go get some take-out from a local Italian chain restaurant with my “Carino’s Cash” cards from buying gift cards there.
We were all set to order, then I read the fine print. “Only good for dine-in orders.” Oooh, bummer. So what is one to do? I didn’t want to get dressed (hey, I was still in my jammies/sweatpants — who isn’t on New Year’s Day?) and I needed to make dinner STAT!
I quickly scoured my fridge found an entire package of fresh mushrooms ready to go south, and a one pound package of boneless top sirloin I forgot I had put in there a couple of days before to defrost. These two items armed me with the makings of a delicious meal made in under one hour!
So let’s get straight to it on how to make a simple, filling meal on a short notice:
Beef Sirloin Tips with Mushrooms over Hot Buttered Noodles
8 ounces dried pasta, any kind
4 tablespoons butter, divided
1 pound top sirloin steak
1/4 teaspoon sweet Hungarian paprika
1/4 teaspoon crushed dried thyme
2 teaspoons spicy brown mustard
Ground black pepper, to taste
1 tablespoon oil
1/4 cup onion, chopped
8 ounce package sliced mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire Sauce
3 tbs all-purpose flour
1 1/2 cups homemade or low-sodium beef broth
Chopped green onions, for garnish
First get the pasta cooking according to package directions. Any time during the below cooking process, remove and drain when it’s cooked al dente , then add two tablespoons of butter and keep warm/hot.
Cut the steak into bite-sized pieces (hence the “tips”), then toss with the paprika, thyme, mustard, and black pepper, to taste.
Preheat a large skillet over medium-high heat. Add the oil, then the steak. Saute for about 5 or more minutes, browning the steak on all sides. Remove steak from pan to a plate and set aside.
Melt the remaining butter in the same skillet and add the onions and mushrooms. Cook for 7 to 10 minutes or until the mushrooms start to release their liquid.
Next add the garlic and Worcestershire Sauce and mix to combine. One tablespoon at a time, whisk in the flour until a paste forms and no dry flour is left.
Slowly add the beef broth to the mixture. Continually whisk the mixture to remove any lumps during this process. Bring it to a boil and cook until it thickens.
Add the cooked beef back to the pan and mix to coat. Continue to cook until the meat is reheated. Serve over the hot buttered noodles and garnish with chopped green onions. Dinner is ON!