Breakfast Steak or thinly sliced rib-eye steak, pounded with a meat mallet, then cut into 1” strips
McCormick Worcestershire Sauce
McCormick Rosemary Leaves Whole, chopped
McCormick Iodized Salt
McCormick Ground Black Pepper
La ESpanola Pure Olive Oil
button mushrooms, quartered
McCormick Parsley Flakes
1) Marinate beef slices in garlic and seasoning. Let it stand for at least an hour.
2) Heat La Espanola Pure Olive Oil and butter in a pan. Sauté beef strips for a minute.
3) Add button mushrooms and Clara Olé Tomato Sauce and Bechamel Sauce. Simmer for about 5 minutes.
4) Sprinkle chopped parsley just before serving.
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