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Heat oil in a pan, add diced onions and sauté for 4 minutes. Add meat, mushrooms and cook for 15 minutes or until meat is well done.
Dissolve MAGGI Chicken Stock cubes with water. Add garlic to the stock. Pour the stock over the meat and cook the mixture on medium heat for 4 minutes.
Add walnuts and raisins to the mixture. Stir well and remove pan from heat and set aside.
Using a spoon, scoop out the inside part of the beet root, so it becomes hallow. Reserve the stuffing.
Stuff the beet root with the meat stuffing and place them in an oven tray, and bake in 200°C for 10 minutes.
Dissolve 3 cubes of MAGGI Chicken Stock with a liter of water. Add diluted flour to thicken the sauce.
Chop the beet root stuffing and place it as a bed on a serving dish. Place the stuffed beet root over the dish and pour the sauce over them.
Per Portion of 300g
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