Beef Steak with Mushroom and Herbs Sauce

Ingredients:

• 2 tablespoons vegetable oil
• 700g lean beef fillet, cut into steak pieces
• 1 small or 50g onion, finely chopped
• ½ teaspoon sugar
• 2 cups or 200g mushrooms, cut into slices
• 2 ½ tablespoons plain flour
• 2 ¼ cups or 570ml water
• small pinch ground black pepper
• ½ teaspoon tomato paste
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• 2 cubes MAGGI^® Less Salt Chicken Stock

Method:

• Heat oil in a large nonstick saucepan, add and grill the steak slices over medium heat from both sides until golden brown. Remove steak pieces and set them aside.
• Add chopped onion and sugar to the same saucepan and sauté over a low heat for 3 minutes or until onion and sugar become brown in color then add the mushroom and flour and stir until flour changed to golden color.
• Add water, black pepper, tomato paste, oregano, basil and MAGGI^® Less Salt Chicken Stock cubes. Bring to boil with constant stirring then simmer for 5 minutes.
• Return steak to the sauce and simmer for 3 minutes and serve.

Dinnertime! ! When filling and serving a plate with multiple items, always think of the face of a clock. Main dishes are best placed at 6 PM with first side dish at 12 and garnish or secondary dishes at 9 and 3, respectively. No one wants to "pass over" the side dishes to get to the main dish!