This is an old favourite of mine and absolutely delicious! The whole meal is free on No Count. If tracking, the sauce would be just 1 point. The points for the beef would vary as it depends which you buy – different types of beef range from 4 to 7 points on the app. You would also need to weigh and track the potatoes/rice you served with it.
Ingredients (serves 4):
- 4 beef medallion steaks, sliced into strips
- an onion, finely sliced
- 100g button mushrooms, sliced
- 2 crushed cloves of garlic
- 400ml beef stock
- 40g tomato puree
- 2 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp paprika
- a tbsp Worcestershire sauce
- a tbsp balsamic vinegar
- 3 tbsps low fat natural yogurt (at room temperature)
Method:
- Spray a frying pan/wok with Frylight and fry the beef until it is sealed. Set the beef to one side on a plate.
- Add the thyme to the beef stock.
- Add the onions, garlic and mushrooms and a couple of tbsp of stock to the frying pan/wok. Cook on a high heat and keep adding a bit more of the stock and stirring. Continue until about a quarter of the stock remains.
- Return the beef to the pan, along with the rest of the stock, the Worcestershire sauce, balsamic vinegar, tomato puree, paprika and mustard.
- Simmer for about another ten minutes until the sauce has thickened: remove from the heat and stir in the yogurt.
Served here with 50g brown rice and asparagus.
This can also be cooked in the slow cooker – just stir the yogurt in at the end:
