Turkey Steak with Mushroom Sauce


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

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.