4 Block Meal

Ingredients:
3 ounces beef eye of round, one-eighth-inch-thick slices
1/2 cup plain low-fat yogurt
1 1/3 teaspoons olive oil
4 cups mushrooms, sliced
1 cup green beans
1 1/2 cups onion, diced fine
1 garlic clove, minced fine
1 teaspoon Worcestershire sauce
1/4 cup beef stock
1 1/2 teaspoons cornstarch
2 tablespoons red bell pepper, diced fine
1 teaspoon tomato paste
Salt and pepper, to taste
3/4 cup raspberries for dessert

Instructions:
In a nonstick sauté pan use 3/4 teaspoon oil and cook mushrooms, green beans and garlic till tender. Remove from the pan. In the same pan heat the remaining 1/4 teaspoon oil and cook beef till it just looses its pink color. Add the mushrooms and green beans into the pan. In a small bowl, mix cornstarch and beef stock together. Add Worcestershire sauce and tomato paste. Mix together till smooth. Add to the beef and mushroom pan with the diced red bell peppers. Heat on high until sauce gets bubbly. Add the yogurt in at this point. Garnish with parsley. Have fruit for dessert.