- My Ramadan
- Recipes
- Nutrition And Health
-
Brands
- Aero
- COFFEE-MATE®
- CRUNCH® CEREALS
- Cocoa Puffs®
- Fitness Toasties
- illuma 3
- KLIM®
- MAGGI®
- NAN® 3
- NESCAFÉ®
- NESQUIK®
- Nestle® CERELAC®
- Nestle® Pure Life®
- NIDO® PLUS
- PROGRESS KIDS GOLD
- SMARTIES®
- COUNTRY CORN FLAKES®
- CHOCAPIC®
- COOKIE CRISP®
- HONEY CHEERIOS®
- KITKAT®
- LION® CEREAL
- NESCAFÉ® Dolce Gusto®
- NESQUIK® CEREALS
- Nestle® FITNESS®
- NESTLÉ® DESSERT SOLUTIONS
- NIDO® FORTIFIED
- PROMISE PE GOLD
- Perrier®
Beef Stroganoff
Ingredients 11 items
- 2 tablespoons vegetable oil
- ½ kg lean beef steak cut into thin strips
- 1 onion or 150 g, cut into thin slices
- 250 g mushrooms, cut each in half
- 1 teaspoon paprika powder
- 1½ tablespoons tomato paste
- 1½ cups water or 375 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- ¾ cup low fat evaporated milk or 190 ml
- ¾ tablespoon corn flour
- 3 tablespoons fresh parsley finely chopped
How to prepare
- 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.
- Heat the remaining oil in the pan and cook onion slices and mushroom pieces over medium heat until they become tender. Season with paprika.
- Add the cooked meat, tomato paste, water and MAGGI Less Salt Chicken Stock cubes.Bring to a boil and simmer over low heat for 10 minutes.
- 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.
- Serve with cooked rice or pasta.
Questions ? Ask a specialist
