INGREDIENTS

Steak with Mushroom Sauce with

  • 2 cups oil for deep frying
  • 3 medium Potatoes or 600 g, cut into very thin sticks
  • 2 large Carrots or 300 g, cut into thick slices
  • 400 g Broccoli, cut into florets
  • 2 tablespoons Vegetable oil
  • 700 g beef fillet, cut into steak
  • 1 tablespoon butter
  • 1 tablespoon Plain flour
  • 1½ cups water or 375 ml
  • 2 cubes MAGGI Chicken Stock
  • ½ cup liquid cream or 125 ml, fresh
  • 1 tin canned mushrooms or 150 g, quartered
  • Pinch of white ground pepper
  • 1 teaspoon fresh parsley, chopped
NUTRITIONAL INFORMATION

Steak with Mushroom Sauce with

  • Energy 768 (Kcal)
  • Protein 34 (g)
  • Carbohydrate 39 (g)
  • Total Fat 56 (g)
HOW TO PREPARE

Steak with Mushroom Sauce with

1
Deep fry the potato sticks until golden brown. Remove from oil, place on kitchen paper and keep hot. Cook the carrots and broccoli in boiling water for 3 minutes or until tender crisp. Remove and keep hot.
2
Heat vegetable oil in a large nonstick frying pan, add and pan-fry the beef fillets over medium high heat on both sides until golden brown. Remove and keep hot.
3
Reduce heat, add butter and flour to the same pan and stir for 2-3 minutes or until the flour turns light golden brown.
4
Gradually add water stirring vigorously with each addition until the sauce is smooth.
5
Add MAGGI Chicken Stock cubes, fresh liquid cream and mushrooms with the mushroom sauce. Bring to boil while stirring for 5-6 minutes.
6
Arrange the beef fillets in the middle of a large serving dish, spoon over the mushroom sauce then arrange the potato chips and the carrots around the fillets and serve.
REVIEWS

Steak with Mushroom Sauce with

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