The best beef stroganoff

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The best beef stroganoff
This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat.

Ingredients 
Serves: 4 

  • 2 tbsp extra virgin olive oil
  • 200 g (7 oz) chestnut mushrooms, halved
  • 1 red pepper, seeded and cut into fine strips
  • 200 g (7 oz) broccoli, cut into small florets
  • 150 ml (5 fl oz) beef stock
  • 1 onion, sliced
  • 300 g (10 1/2 oz) fillet steak, cut into thin strips
  • 2 tbsp brandy
  • 3 tbsp creamed horseradish (optional)
  • 150 ml (5 fl oz) soured cream
  • salt and pepper

Method
Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. 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 red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes.
  2. Pour in the stock and bring to the boil. Cover the pan, reduce the heat and simmer for about 5 minutes or until the broccoli is just tender.
  3. Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan and stir-fry the onion for about 5 minutes or until softened and beginning to brown.
  4. Add the strips of beef to the onions and stir-fry for 1 minute or until the beef begins to change colour. Stand back from the pan, pour in the brandy and set light to it.
  5. As soon as the flames subside, stir in the creamed horseradish, if using, and the soured 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.

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