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

Preparation

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® Chicken Less Salt Bouillon cubes. Bring to boil with constant stirring then simmer for 5 minutes.

Return steak to the sauce and simmer for 3 minutes and serve.