About this recipe: 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.
Try lean gammon steak, cut into fine strips, instead of the fillet steak and replace the mushrooms and broccoli with 200 g (7 oz) white or green cabbage, shredded, and 150 g (5½ oz) frozen peas. Use vegetable stock instead of beef stock and cider instead of brandy (cider will not flame). Stir in 2 tbsp Dijon mustard (or your favourite mustard) instead of the creamed horseradish. Serve with light mashed potatoes. * Lean pork fillet or chicken or turkey breast fillets are good alternatives to the beef.
Although not eaten in large quantities, horseradish contributes some fibre, B-group vitamins and vitamin C. * Broccoli is a good source of vitamin C, which helps to increase the absorption of iron from the beef in this recipe. * Mushrooms are low in fat and calories and they provide useful amounts of copper as well as many B vitamins.
A, B12, C * B2, B6, E, folate, copper, iron, zinc * B1, niacin, potassium, selenium