INGREDIENTS
400 g
beef tenderloin or lean sirloin steak, sliced into strips
1
large onion, halved and sliced thinly
3 cloves
garlic, crushed
10
button mushrooms, sliced thinly
400 milliliters
beef broth
3 tbsp
tomato puree
1 tsp
dijon mustard (0.5 syns)
1 tbsp
freshly chopped thyme (or use 1 tsp dried)
salt and pepper to season
1/2 tsp
paprika
splash of worcestershire sauce
splash of balsamic vinegar
approx 6 tablespoons of fat free natural yoghurt/fromage frais (remove from fridge a couple of hours before cooking to bring to room temperature)
Spray oil
Freshly chopped Italian Parsley