Beef medallions in a creamy white wine sauce

Heat the oil and brown the beef cubes evenly. Add the garlic, onions and mushrooms and fry until the onions are glossy. Season with salt and pepper.

Heat the stock, tomato purée and white wine and add to the meat. Bring to the boil, cover and simmer until the meat is cooked through.

Add the broccoli 10 minutes before the end of cooking time.

Stir in the sour cream just before serving.

Note: Use plain yoghurt instead of the cream, but blend with 15 ml cornflour before adding - bring the sauce to the boil, then turn down the heat.

Serve with a side of cooked rice.