19/05/2018 - 04:25 PM

Steak and Mushroom Pasta


Steak Mushroom Pasta


  1. 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


  1. In a deep frying pan, sauté steak in sunflower oil to desired doneness. Add garlic, tomato paste and cook for an additional 1 minute.
  2. 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.
  3. Stir in parmesan cheese, remove from heat and serve.

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