Veal and champignons Vol-au-vent

300 g veal fillet, 2 scalions, 1 red capsicum, 250 g champignon mushrooms, 2 tablespoons sunflower oil, 200 ml water, 50 ml red wine, 1 bag Maggi Krauter Rahm Schnitzel, 50 ml Creme fraiche, 2 tablespoons mustard, 6 vol-au-vents

Wash the meat, cut it into stripes. Slice the onions and the mushrooms, cut julienne the capsicum. Heat the oil and saute the meat for 10 minutes. Add the vegetables and saute for another 5 minutes. Add the water and the red wine, mix the Maggi bag and cook for another 5 minutes. Season with Creme fraiche and mustard.
Heat the vol-au-vents, fill them with the meat and serve immediately.