Low-Fat Beef Stroganoff Quick Meal

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.