Creamy Garlic Mushroom Beef

Ingredients (serves 4)

• 1 tablespoon extra-light olive oil
• 1 brown onion, halved, sliced
• 3 garlic cloves, chopped
• 500g lean beef strips
• 2 carrots, thinly sliced diagonally
• 3 teaspoons worcestershire sauce
• 250g flat mushrooms, sliced
• 1 zucchini, thinly sliced diagonally
• 1/3 cup light sour cream
• 2 teaspoons cornflour
• 1/4 cup chopped flat-leaf parsley leaves
• 500g sebago potatoes (mashed with 1/4 cup low-fat milk), to serve

Method

1. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add beef. Cook, stirring occasionally, for 5 minutes or until browned.
2. Reduce heat to low. Add carrots and worcestershire sauce. Cover and cook, stirring occasionally, for 5 minutes. Add mushrooms and zucchini. Cover and cook for 3 to 5 minutes or until vegetables are cooked through. Stir in sour cream.
3. Blend cornflour and 2 tablespoons cold water. Add cornflour mixture to pan. Cook, stirring, for 3 minutes or until thickened.
4. Stir in parsley. Serve with mash.