Speedy Beef Stroganoff, an adaptation of the 19th-century Russian classic, is ready in about 30 minutes. The recipe calls for top round, reduced-fat sour cream and yolkless egg noodles, so it’s also low in fat.
Speedy Beef Stroganoff
From “Great Taste-Low Fat: Quick Meals” (Time-Life Books).
8 ounces yolkless egg noodles
2 tablespoons flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound well-trimmed top round of beef, cut into 1/4-inch thick slices
1 tablespoon olive oil
4 cups sliced mushrooms
3/4 cup reduced-sodium beef broth
4 scallions, cut into thin strips
1/4 cup reduced-fat sour cream
1 teaspoon Worcestershire sauce
In a large pot of boiling water, cook the noodles until tender. Drain well.
Meanwhile, in a sturdy plastic bag, combine the flour, paprika, salt and pepper. Add the beef to the bag, tossing to coat.
In a large nonstick skillet, heat oil until hot (but not smoking) over medium heat. Add the beef and mushrooms; cook until the mushrooms are tender, about 5 minutes. Add the broth and scallions, bring to a simmer, and cook until the sauce is slightly thickened, about 3 minutes.
Remove the skillet from the heat (see note); stir in the sour cream and Worcestershire sauce. Divide the noodles among 4 plates, spoon the beef mixture alongside and serve.
Yield: 4 servings.
Note: Removing the pan from the heat before stirring in the sour cream prevents the sauce from curdling.
Nutrition information per serving: 406 calories, 10 grams fat (22 percent fat calories), 49 grams carbohydrate, 32 grams protein, 54 milligrams cholesterol, 509 milligrams sodium.
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