Beef and mushroom stroganoff

    22 min

    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.

    227 people made this

    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

    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.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    A, B12, C * B2, B6, E, folate, copper, iron, zinc * B1, niacin, potassium, selenium

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    really scrummy!!  -  07 Jan 2010


    Very easy to make and absolutely delicious. Would highly recommend this dish  -  17 Feb 2013


    Better than we thought itd be. Very tasty.  -  13 Feb 2017