Steak with Mushroom Sauce

Name: Steak with Mushroom Sauce
Prep time: PTM
Cook time: PTM
Ingredients: 2 cups oil for deep frying; 3 medium Potatoes; 2 large Carrots; 400 g Broccoli; 2 tablespoons Vegetable oil; 700 g beef fillet; 1 tablespoon butter; 1 tablespoon Plain flour; 1.5 cups Water; 2 cubes MAGGI Chicken Stock; 1 cup liquid cream; 1 tin canned mushrooms; 1 pinch White ground pepper; 1 teaspoon fresh parsley

INGREDIENTS

Steak with Mushroom Sauce with
HOW TO PREPARE

Steak with Mushroom Sauce with
NUTRITIONAL INFORMATION

Steak with Mushroom Sauce with
REVIEWS

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

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

HOW TO PREPARE

Steak with Mushroom Sauce with

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.

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.

Reduce heat, add butter and flour to the same pan and stir for 2-3 minutes or until the flour turns light golden brown.

Gradually add water stirring vigorously with each addition until the sauce is smooth.

Add MAGGI Chicken Stock cubes, fresh liquid cream and mushrooms with the mushroom sauce. Bring to boil while stirring for 5-6 minutes.

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.

NUTRITIONAL INFORMATION