Thai Beef Salad

Beef Stroganoff (serves 4-6)

600-800g lean beef eye fillet
1 ½ tablespoons Worcestershire sauce
1 ½ tablespoons oil
1 clove garlic
1 large onion
1 ½ cups mushrooms

3 tablespoons cornflour
1 ½ tablespoons tomato paste
1 ½ cups reduced fat milk
1 beef stock cube, crumbled
1 packet fettuccine (cook as per packet)
2 tablespoons chopped fresh parsley

1. Cut beef into wafer thin slices.
2. Place in a bowl with sauce and stand 10 minutes.
3. Boil water and cook pasta for recommended time while preparing rest of dish.
4. Heat oil or spray pan, add garlic and beef, stir-fry for about 3 minutes, or until lightly browned. Add chopped onion and sliced mushrooms to pan, stir constantly for 2 minutes.
5. Blend cornflour with a little of the milk, add to pan with the remaining milk, tomato paste and stock cube.
6. Stir constantly over heat until mixture boils and thickens.
7. Serve with combined fettuccine and parsley and with mixed steamed vegetables or a side salad.