2 pieces of turkey or chicken fillet
100 g champignon mushroom, sliced
1 medium onion, thinly chopped
2 cloves of garlic, thinly chopped
1/2 cube beef bouillon
1/4 tsp dried origano
1/4 tsp dried thyme or 1 stalk fresh thyme
2 bay leaves
1 tsp paprika powder
1 tsp mustard
salt and pepper to taste
100 ml red wine (optional)
400 ml water
150 ml fresh milk
1 Tbs flour
1. Heat up the frying pan with 1 tablespoon vegetables oil then saute the onion and garlic until fragrant, add the fillet and fry 2 minutes for both sides.
2. Add the sliced mushroom, mustard, paprika powder, thyme, origano, bay leaves, beef bouillon, red wine and water. Cook for about 1 hour. Adjust the taste with salt and pepper.
3. In the end, mix the milk with flour then pour into the sauce. Stir fry for a moment and let it boiling.
4. Serve with fried potatoes
250 g potatoes, cooked then peeled and sliced really small.
1 medium red onion, chopped
1/2 cube beef bouillon, cook with 100 ml water
1 tbs olive oil
Heat the frying pan with olive oil, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover. To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.