- 2 tablespoons extra virgin olive oil
- 200 g chestnut mushrooms, halved
- 1 red capsicum, seeded and cut into fine strips
- 200 g broccoli, cut into small florets
- 150 ml beef stock
- 1 onion, sliced
- 300 g fillet steak, cut into thin strips
- 2 tablespoons brandy
- ¼ cup horseradish cream (optional)
- ⅔ cup (160 g) sour cream
- salt and pepper
- Heat half of the oil in a large saucepan.
- Add the mushrooms and fry for 2 minutes or until beginning to soften.
- Stir in the capsicum and broccoli florets and continue to fry, stirring, for 3–4 minutes.
- Pour in the stock and bring to the boil.
- Cover the pan, reduce the heat and simmer for 5 minutes or until the broccoli is just tender.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan and stir–fry the onion for about 5 minutes or until softened and beginning to brown.
- Add the strips of beef to the onions and stir–fry for 1 minute or until the beef begins to change colour.
- Stand safely back from the pan, pour in the brandy and set light to it.
- As soon as the flames subside, stir in the horseradish cream, if using, and the sour cream.
- Add the vegetables with their cooking liquid.
- Stir well, season to taste and serve immediately.
- A rice pilaff is the traditional Russian accompaniment for stroganoff; tagliatelle is very popular today.
- Boiled new potatoes are also delicious with this vegetable–rich version.
Preparation: 10 minutes
Cooking: about 15 minutes