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Heat oil in a large nonstick saucepan, add and cook the steak slices over medium heat until golden brown.
Add baby onion halves, garlic, and mushrooms and cook while stirring for 3-4 minutes.
Combine water, low fat evaporated milk, black pepper, dried thyme, dried basil, MAGGI Less Salt Chicken Stock cubes and corn flour in a small bowl. Then add to the pan and stir well.
Add tomatoes and bring to boil and cook over low heat for 6-8 minutes.
Serve with the cooked pasta.
Per Portion of 300g
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