Beef Bourguignon

• 4 x Beef Steaks
• ¼ Cup skim milk
• 20g butter
• 200g button mushrooms halved
• 6 baby onions quartered
• 2 cloves garlic, crushed
• ½ Cup dry red wine
• 1 cup beef stock
• 1 tablespoon tomato paste
• 2 teaspoons cornflour
• 2 teaspoons water
• 1 tablespoon coarsely chopped oregano

Cook beef in non-stick pan until browned, remove and cover. Cook mushrooms, onion and garlic in pan until vegetables soften. Add wine, stock and paste: simmer, uncovered for about 5 minutes.

Stir in blended cornflour and water.  Cook stirring until sauce boils and thickens.  Serve Steak with Bourguignon sauce and sprinkle with oregano.