This recipe I think came from Cooking Light back in the early 2000′s. I’ve made it so many times in so many different ways that I honestly can’t even remember. It’s one of those recipes that quickly became an easy staple in my brain and it gets made pretty often. I’m a big fan of thyme. It just reminds me of a hearty warm home cooked meal. With cooler temperatures upon us it seemed like the perfect dinner for the weather. It’s a bit heavy, delicious and filled with rich mushroom flavors that can be made to meet Whole 30 specifications.
Mushroom Thyme Steak:
- 1 pound of steak cubed into bite size (your butcher can do this for you if you ask)
- 5-6 large mushrooms sliced
- 1 small onion chopped and divided
- 1 cup beef broth
- 3 cloves of garlic
- 2 tablespoons soy sauce (sub. coconut aminos)
- 2 tablespoons worcestershire sauce
- 2 tablespoons butter (sub. ghee)
- Cooked Noodles (egg noodles work best// Sub. Roasted Spaghetti Squash)
- Add 1 tablespoon butter to a large frying pan on medium-high heat. Add half of the chopped onion cook until clear, add to pan cubed steak. Cook to your desired level.
- Remove steak from the pan and set aside.
- Begin boiling water for your noodles, cook noodles according to package.
- Using the same pan on medium heat add remaining tablespoon of butter and remaining chopped onions as well as all the chopped mushrooms.
- Drizzle worcestershire sauce over the mushrooms and continue cooking till the mushroom cook down and get soft.
- Add to the mushrooms the 3 gloves of garlic smashed and 1 cup of beef broth.
- Bring the mushrooms and beef broth to a boil, then lower heat and let simmer for several minutes continuously stirring.
- Add back to the mix the cooked cubed steak, add the soy sauce and simmer.
- Serve over the top of noodles.
*I’ve given several substitutions that make this recipe whole 30 approved, ghee, spaghetti squash, coconut aminos, you would need to make your own broth*
This is a fairly quick recipe that gives the illusion of a much more difficult dish. I will heat up the left overs for lunch the next day and have found after siting for a night it the steak and mushrooms seem to have even more flavor!
Question of the day: Do you have a recipe that you can no longer remember where it came from you just KNOW how to make it?