Steak with Mushroom Sauce

How to prepare

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.