• 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

1. Heat half of the oil in a large saucepan.
2. Add the mushrooms and fry for 2 minutes or until beginning to soften.
3. Stir in the capsicum and broccoli florets and continue to fry, stirring, for 3–4 minutes.
4. Pour in the stock and bring to the boil.
5. Cover the pan, reduce the heat and simmer for 5 minutes or until the broccoli is just tender.
6. 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.
7. Add the strips of beef to the onions and stir–fry for 1 minute or until the beef begins to change colour.
8. Stand safely back from the pan, pour in the brandy and set light to it.
9. As soon as the flames subside, stir in the horseradish cream, if using, and the sour cream.
10. Add the vegetables with their cooking liquid.
11. Stir well, season to taste and serve immediately.
12. A rice pilaff is the traditional Russian accompaniment for stroganoff; tagliatelle is very popular today.
13. Boiled new potatoes are also delicious with this vegetable–rich version.

This article first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.