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Beef Steak Mushroom Sauce
Soft potatoes, broccoli, and tomatoes is the best combination of meat steak doused with mushroom sauce. Sweet, savoury, delicious.
Ingredients
Cooking the Steak
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Meat Tenderizer 7.0 g
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Lamosir Beef 750.0 g
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Mustard 10.0 g
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Pepper 3.0 g
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Paprika Powder 3.0 g
Make the Mushroom Sauce
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Champignon Mushroom 100.0 g
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Fresh Cream 10.0 g
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Hot Water 250.0 ml
Preparing the Garnish
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Broccoli 100.0 g
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Carrots 50.0 g
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Snaps 50.0 g
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Onions 50.0 g
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Margarine 20.0 g
Serving the Steak
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Mashed Potato 250.0 g
Preparation
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Cooking the Steak
- Cut beef 150 g each in the form of steak. Sprinkle meat with meat tenderized, prick-prick with a fork in the range of 1 cm, then add Knorr Beef Powder, paprika powder, pepper and mustard. Spread evenly across the surface of the meat. Let stand for 5 minutes.
- Heat the grill, basting the meat with a little oil, then bake until the desired doneness.
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Make the Mushroom Sauce
- Prepare demi glace sauce with Knorr Demi Glace. Mix the powder with cold water, stir until evenly distributed and heat to boiling and thickened. Add the sliced mushrooms and a little fresh cream.
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Preparing the Garnish
- Boil the vegetables until cooked, stir-fried with margarine, give a little onion and add Knorr Beef Powder as flavouring.
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Serving the Steak
- Arrange meat and vegetables alternating upward. Put the broccoli and mashed potato in the top spot. Pour with mushroom sauce.
