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Beef and Mushroom Stroganoff

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Recipe of the day
Published: March 13, 2009 1:00 a.m.
Last modified: March 12, 2009 10:42 p.m.
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Ingredients:
• 2 tbsp (25 ml) extra-virgin olive oil
• 3 cups (750 ml) halved mushrooms
• 1 red pepper, seeded and cut into fine strips
• 1 1/2 cups (375 ml) small brocolli florets
• 2/3 cup (150 ml) beef stock, preferably homemade
• 1 onion, sliced
• 10 oz (300 g) beef tenderloin, cut into thin strips
• 2 tbsp (25 ml) brandy
• 3 tbsp (45 ml) bottled grated horseradish (optional)
• 2/3 cup (150 ml) sour cream
• Salt and fresh-ground black pepper

Method:
1. Heat half the oil in large pot over medium heat. Add mushrooms and sauté until beginning to soften, 2 minutes. Stir in red pepper and broccoli florets and continue to sauté, stirring, 3 to 4 minutes.

2. Pour in stock and bring to boil. Reduce heat, cover pot, and simmer 5 minutes or until broccoli is just tender.

3. Meanwhile, heat remaining 1 tbsp (15 ml) oil in large frying pan over high heat. Add onion and sauté 5 minutes or until soft and beginning to brown.

4. Add beef strips to onions and sauté 1 minute or until beef begins to change colour. Stand back from pan, pour in brandy.

5. Stir in horseradish, if using, and sour cream. Add vegetables with their cooking liquid. Stir well and season to taste. Serve with rice pilaf , tagliatelle or boiled new potatoes.

Serves 4

– For nutritional information on this and other great recipes, go to www.rd.ca

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