5/5
Ingredients :
3 Mediums – Potato chopped
300 g Carrot – cut into small pieces
400 g Broccoli – cut into florets
2 tbsp Vegetable oil
700 g Beef fillet – cut into slices
1 tbsp Butter
1 tbsp All purpose flour
1.5 cups Water
2 cubes Aloha® Chicken Broth
0.5 cup Cooking cream
150 g Mushrooms Aloha chopped
1 pinch Ground Black Pepper
1 tsp Parsley – fresh
Instructions :
Step 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.
Step 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.Step 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.Step 4
Gradually add water stirring vigorously with each addition until the sauce is smooth.Step 5
Add Aloha® Chicken Stock cubes, fresh liquid cream and mushrooms with the mushroom sauce. Bring to boil while stirring for 5-6 minutes.Step 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.