Steak with Mushroom Sauce

A recipe for a tasteful lunch or dinner found in
“Lær Mer om Sopp” (Learn More about Mushrooms)
published by BAMAgruppen in 1982

Steak with Mushroom Sauce

Steaks with mushroom sauce is served with deep fried potatoes
and leek in thin strips and a mixed salad.

4 servings
Cooking time: 10-15 min.

100 g [3,5 oz] white champignons
100 g [3,5 oz] Chanterelles
100 g [3,5 oz] brown champignons
2 1/2 dl [0,5 pt] cream
1/2 bouillon cube dissolved in 2 1/2 [0,5 pt] dl water
corn flour for thickening
4 steaks (à 200 g / 7 oz each)


Cut the mushrooms i slices and fry them quickly in a teflon coated frying pan. Add cream and bouillon. Boil the mixture for 4-5 minutes until it thickens. The sauce can be thinckend further with 1 tablespoon corn flour stirred in 1 tablespoon of water if you want it thicker. Fry 4 steaks. Arrange the steaks on a plates and pour the sauce over just before serving.