So tonight I went over to my friend Kelly's house after a long day of work and NCLEX studying. She was making dinner, and unfortunately, I had Chinese food before I came over. She was preparing a dish from Cooking Light with some Brussels sprouts on the side. I had a sample of it because the main course involved mushrooms (and you know how I miss mushrooms since Rick doesn't like them!). It was so good that I had to share it here!
Here's the recipe!
- 2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional
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.
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.
Kelly's Brussels Sprouts
2 1/2 lbs Brussels sprouts
Spice Island Garlic and Herb Blend
Preheat oven to 400F. Soak whole brussels sprouts for 20 minutes in cold water.
Drain and rinse Brussels sprouts. Half Brussels sprouts. Tossed until well coated in olive oil. Sprinkle with salt, pepper, and garlic and herbs to taste. Roast in the oven for 20-25 minutes. If desired, you can add Parmesean cheese.