• 5servings
  • 20minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1/2 kg lean beef, steak cut into thin strips

  3. 1 onion or 150 g, cut into thin slices

  4. 250 g mushrooms, cut each in half

  5. 1 teaspoon paprika powder

  6. 1 1/2 tablespoons tomato paste

  7. 1 1/2 cups water or 375 ml

  8. 2 cubes MAGGI® Chicken Less Salt Bouillon

  9. 3/4 cup low fat evaporated milk or 190 ml

  10. 3/4 tablespoon corn flour

  11. 3 tablespoons fresh parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of vegetable oil in a large non-stick frying pan and cook the steak strips in batches over high heat until they become almost golden brown. Remove them from the pan.

  2. Heat the remaining oil in the pan and cook onion slices and mushroom pieces over medium heat until they become tender. Season with paprika.

  3. Add the cooked meat, tomato paste, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer over low heat for 10 minutes.

  4. Mix the evaporated milk with the corn flour in a small bowl. Add them to the meat and stir until the sauce thickens. Stir in parsley and remove from heat.

  5. Serve with cooked rice or pasta.


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