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Ingredients 14 items

  • 2 tablespoons vegetable oil
  • 500 g lean beef as thin steak slices
  • 4 baby onions or 150 g peeled and halved
  • 2 cloves garlic crushed
  • 250 g mushrooms quartered
  • 1 cup water or 250 ml
  • ½ cup low fat evaporated milk or 125 ml
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground dried thyme
  • 1 teaspoon dried basil
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 2 teaspoons corn flour
  • 3 medium tomatoes or 450 g peeled and chopped
  • 500 g cooked dried pasta

How to prepare

  1. Heat oil in a large nonstick saucepan, add and cook the steak slices over medium heat until golden brown.
  2. Add baby onion halves, garlic, and mushrooms and cook while stirring for 3-4 minutes.
  3. 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.
  4. Add tomatoes and bring to boil and cook over low heat for 6-8 minutes.
  5. Serve with the cooked pasta.

Nutritional informations

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