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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® Chicken Bouillon Less Salt cubes. Bring to boil and simmer over low heat for 10 mins.
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.