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.