Tournedos Au Champignon
|Beef fillet pieces||40 Ounce|
|Flour||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
|Canned button mushrooms||8 Ounce (Reserve Liquid)|
|Potatoes||2 Medium, thinly sliced|
|Water||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
Sprinkle the meat with the salt and pepper.
Dip into the flour and brown in heated oil.
Drain on paper towels.
In the same oil, saute the mushrooms for five minutes.
Return the meat to pan.
Add the potatoes, Maggi cubes, water and wine.
Cover and cook until the meat is done.
Meanwhile melt the butter and blend in the flour.
Gradually add the reserved mushroom liquid and simmer, stirring, one minute to thicken.
Stir the mixture into the meat and cook five minutes longer.
Transfer the tournedoes to a serving platter and spoon the mushrooms and sauce over the meat.