- 400g Beef tenderloin, cut into thin strips
1 tbsp. Sunflower oil
3 cloves Garlic, finely crushed
1 tbsp. Tomato paste
300g Mushrooms, sliced
2 cubes MAGGI® Chicken Stock with Natural Herbs
300g Fettuccini pasta, cooked
½ cup Parmesan cheese, grated
- In a deep frying pan, sauté steak in sunflower oil to desired doneness. Add garlic, tomato paste and cook for an additional 1 minute.
- Add mushroom and crumble MAGGI® Chicken Stock with Natural Herbs over the steak and mushroom mixture. Add cooked pasta and toss together over medium heat for 1-2 minutes.
- Stir in parmesan cheese, remove from heat and serve.
- Total Time
- 39 minutes, 59 seconds
Image Source: Maggi Diaries