This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 5
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.
Step 2 of 5
Heat the remaining oil in the pan and cook onion slices and mushroom pieces over medium heat until they become tender. Season with paprika.
Step 3 of 5
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.
Step 4 of 5
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.
Step 5 of 5
Serve with cooked rice or pasta.