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