Modified stroganoff healthier, still rich

This comforting meal of beef and sauteed mushrooms mingling in a velvety, sour cream-enriched sauce has the same basic ingredients of a classic stroganoff, but those ingredients are re-proportioned to make the dish healthier without sacrificing richness.

Here, compared with the traditional recipe, the ratio of beef to mushrooms is flipped. Every bite still contains tender steak, but meaty mushrooms are more of a player.

Regular sour cream with its uncompromised, cultured, spoon-coating silkiness — not reduced- or low-fat — gives the sauce its distinctive essence.

But this recipe calls for about half of what many recipes call for and does the trick without adding heaviness.

Using olive oil instead of butter also helps keep the dish in the healthful zone. Spiked with a tangy hint of mustard, sprinkled with fresh parsley and served over egg noodles (look for whole-grain), the Old World dinner has a new outlook. Makes 4 servings 12 ounces boneless sirloin steak, trimmed and thinly sliced across the grain ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons olive oil 1 or 2 large shallots, chopped (about ½ cup) 2 (10-ounce) packages white button mushrooms, cleaned, stemmed, and sliced (about 6 cups) 1 clove garlic, minced 1 tablespoon flour 1¼ cups low-sodium beef broth 2 teaspoons Dijon mustard ½ cup sour cream 2 tablespoons chopped fresh parsley cooked whole-grain egg noodles, for serving

Season the meat with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium- high heat. Once the oil shimmers, add the beef and cook for 1 to 2 minutes, until seared but still pink inside. Transfer the meat with its juices to a plate.

Heat the remaining 2 tablespoons of oil in the skillet (medium heat). Add the shallot and cook for about a minute, stirring, until softened. Add the mushrooms, then the garlic, and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their water and it has evaporated.

Sprinkle the mushrooms with the flour and stir until wellcombined. Add the beef broth and, stirring, bring to a boil. Reduce the heat to low; add the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook for about 5 minutes, until the mixture thickens and reduces slightly, then stir in the mustard until well incorporated. Add the sour cream, stirring until well- blended.

Return the meat and any accumulated juices to the pan; cook for 1 to 2 minutes, until the meat is just warmed through but still medium-rare.

Serve warm, garnished with the parsley, over the noodles.

PER SERVING (without the noodles): 310 calories, 25 g protein, 11 g carbohydrates, 5 g sugar, 2 g fiber, 19 g fat ( 6 g saturated), 70 mg cholesterol, 450 mg sodium