MAIN DISH

DESPERATE DIANE

Fat-free egg noodles are sometimes called yolk-free or no-yolk noodles.

If you can't find steak cut for stir-fry at your store, choose a lean, tender steak, about 1-inch thick, and slice it into strips. Cut any strips longer than 3 inches in half. This recipe doubles easily; just be sure to cook the beef separately from the mushrooms or it will not brown sufficiently. Start to finish: 15 minutes.

• 4 ounces fat-free egg noodles (see note above)

• 1 tablespoon butter, divided use

• 8 ounces sirloin steak for stir-fry (see note above)

• 1/4 teaspoon salt

• 1/8 teaspoon ground pepper

• 1 teaspoon bottled minced garlic

• 8 ounces sliced button mushrooms, coarsely chopped

• 1/4 cup brandy (optional)

• 1 ½ teaspoons Dijon mustard

• 1/4 cup beef broth or stock

• 1 teaspoon Worcestershire sauce

• 2 tablespoons finely chopped scallions

• 1/4 cup half-and-half or cream

• 1 teaspoon minced parsley leaves, optional garnish

Cook the egg noodles in boiling water according to package directions.

Meanwhile, melt half the butter in a large skillet (do not use nonstick if you plan to flame the brandy) over medium heat. Add the beef, and season with salt and pepper. Cook for 3 to 4 minutes, turning the beef until cooked through and lightly browned. Remove the beef to a plate, and cover with foil to keep warm.

Melt the rest of the butter, and add the garlic and mushrooms. Stir and cook until the mushrooms are tender and release their liquid, about 3 minutes.

If using the brandy, tilt the pan and pour the brandy into the edge of the skillet. (For electric stovetops, light with a match. For gas stoves, turn the flame to high and ignite the brandy.) Swirl the flaming brandy in and around the mushrooms until the flame goes out. Return to the burner, and reduce heat to medium-low. Add the mustard, broth, Worcestershire sauce and scallions. Add the half-and-half, and stir and cook for another minute to thicken and combine flavors. Remove from the heat.

Serve immediately over cooked egg noodles, and sprinkle with chopped parsley if desired. Makes 2 servings.

Per serving: 536 calories (27 percent from fat), 16 g fat (8 g saturated), 97 mg cholesterol, 38 g protein, 50 g carbohydrates, 5 g dietary fiber, 653 mg sodium.

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