How to cook:

Peel the steak, and cut it into thin strips (julienne). Sauté it in oil, with a pinch of salt, add the wine and sauté it for another 3 minutes; cover it with water and add the peeled and chopped potatoes and the bay leaves. When the potatoes are cooked, add the sausages and the mushrooms and let it boil away. Separately, bring to a boil 1 litre of water, add 90 g of Kralex Demi-Glace Sauce and mix with a whisk for about 3 minutes. Put the sauce over the cooked meat and vegetables and cook them together for another 5 minutes. Serve with chopped green parsley on top.