Low-cal Beef Stroganoff with Broccoli

Thick beef fillet steaks

4 large mushrooms, thickly sliced 1 pkg button mushrooms

1 tbsp no-added-salt tomato paste

1 cupsalt reduced chicken style liquid stock

2 tsp Worcestershire sauce

1 cup + 1 tbsp tomato pasta

1/3 cup Cream

1/4 cup chopped fresh parsley

Steamed Brocoli

• Place a large non-stick frying pan over high heat. Spray lightly with oil. Season the meat and cook for 4 minutes each side for medium-rare. Remove from pan Spray the pan again with oil. Add the mushrooms and ook over high heat, stirring, for 2 minutes or until starting to soften. Add button mushrooms and cook, stirring, for 2 minutes or until tender. Add the tomato paste and stir to coat. Reduce heat to medium and stir in the stock and Worcestershire sauce. Simmer for 5 minutes or until reduced slightly

• Meanwhile, cook the noodles in a large saucepan of boiling water, following packet directions, until al dente. Drain

• Add the cream to the frying pan and simmer for 1 minute. Thickly slice the beef and add to the pan along with the parsley. Stir until the beef is just warmed through. Season.

• Divide noodles among serving bowls and top with stroganoff. Top with with broccoli.