- 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
Beef Stroganoff
INGREDIENTS
Beef Stroganoff with
Beef Stroganoff with 
- 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
NUTRITIONAL INFORMATION
Beef Stroganoff with
Beef Stroganoff with
- Energy 340 (Kcal)
- Protein 24 (g)
- Carbohydrate 12 (g)
- Total Fat 21 (g)
HOW TO PREPARE
Beef Stroganoff with
Beef Stroganoff with
1
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.
2
Heat the remaining oil in the pan and cook onion slices and mushroom pieces over medium heat until they become tender. Season with paprika.
3
Add the cooked meat, tomato paste, water and MAGGI Less Salt Chicken Stock cubes. Bring to boil and simmer over low heat for 10 minutes.
4
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.
5
Serve with cooked rice or pasta.
REVIEWS
Beef Stroganoff with
