500 g Breakfast Steak or thinly sliced rib-eye steak, pounded with a meat mallet, then cut into 1” strips
2 tbsp garlic, minced
2 tbsp McCormick Worcestershire Sauce
1 tsp McCormick Rosemary Leaves Whole, chopped
1/2 tsp McCormick Iodized Salt
1/2 tsp McCormick Ground Black Pepper
3 tbsp butter
1 tbsp La ESpanola Pure Olive Oil
1 csn button mushrooms, quartered
1 tsp McCormick Parsley Flakes
1/2 pack Bechamel
1/2 pack Tomato Sauce
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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