1.

Heat olive oil in a large pan over medium high heat.

2.

Once hot, add the onion and cook for about 4 minutes.

3.

Add garlic for 2 more minutes, and then mushrooms for an additional 5 minutes.

4.

Remove the vegetables and set aside.

5.

Season the beef with pepper.

6.

Add the beef to the pan, adding more oil if necessary to prevent sticking. Cook for about 5 minutes.

7.

Add the vegetables back to the pan. Then add the stock, worcestershire sauce and dijon mustard. Reduce the heat to medium and cook for about 6 minutes, stirring to combine.

8.

Stir in the greek yogurt and then serve with a low carb pasta and high fibre vegetables.