Directions

1. Heat half of the oil in a large saucepan over medium heat. Add the mushrooms and sauté until beginning to soften, about 2 minutes. Stir in the red bell pepper and broccoli florets and continue to sauté, stirring,3 to 4 minutes.
2. Pour in the stock and bring to a boil. Reduce the heat, cover the saucepan, and simmer until the broccoli is just tender, about 5 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the onion and sauté until soft and beginning to brown, about 5 minutes.
4. Add the beef strips to the onions and sauté until the beef begins to change color, about 1 minute. Stand back from the pan, pour in the brandy, and set light to it.
5. As soon as the flames subside, stir in the horseradish, if using, and the sour cream. Add the vegetables with their cooking liquid. Stir well and season to taste. A rice pilaf is the traditional Russian accompaniment for Stroganoff; tagliatelle is also popular. Boiled new potatoes are also delicious with this vegetable-rich version.

Variations: Try lean ham, cut into fine strips, instead of the beef tenderloin and replace the mushrooms and broccoli with 3 cups shredded white or green cabbage and 1 cup frozen peas. Use vegetable stock instead of beef stock and hard cider instead of brandy (cider will not flame). Stir in 2 tablespoons Dijon mustard (or your favorite mustard) instead of the horseradish.
Nutrients per serving: cals 300, protein 20 g, fat 18 g (of which saturated fat 7 g), carbohydrate 6 g (of which sugars 5 g), fibre 1.6 g.