Steak with Mushroom Sauce
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 6
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.
Step 2 of 6
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.
Step 3 of 6
Reduce heat, add butter and flour to the same pan and stir for 2-3 minutes or until the flour turns light golden brown.
Step 4 of 6
Gradually add water stirring vigorously with each addition until the sauce is smooth.
Step 5 of 6
Add MAGGI Chicken Stock cubes, fresh liquid cream and mushrooms with the mushroom sauce. Bring to boil while stirring for 5-6 minutes.
Step 6 of 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.