Richly-Spiced Beef Recipe

Ingredients:

2 tsp McCormick® Marjoram

2 tsp Haritham® Coriander powder

2 tsp of McCormick® dried oregano

Pinch of Mustard seeds

2 tsp McCormick® Curry

2 tsp American Garden® Kebab Mix

1 tsp black pepper

2 Jalapenos

9 garlic cloves (crushed and chopped)

½ Onion (chopped)

2 tsp Turmeric

2 tomatoes

2 tsp of McCormick® Spanish paprika

2 tsp of McCormick® chili powder

½ tsp of McCormick® cayenne pepper

2tsp of McCormick® cumin
Salt to taste

½ kilo foreshank beef (thinly sliced)

¼ kilo of mini potatoes (cut in half)

250ml Cream

To prepare:

Put the thinly sliced beef in a bowl, sprinkle salt to taste, 1 tsp of marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of garlic, 1 tsp of turmeric, 1 tsp Spanish paprika, 1tsp cumin powder, 1 tsp chili powder. Set aside.

In a skillet, put 4 tsp olive oil and sauté the remaining garlic until golden brown. Add tomatoes, stir until cooked. Add onion, stir until translucent, not golden brown. Add 2 jalapenos, stir. Add the potatoes, stir. Add the beef and stir until the beef’s water comes out. Add the rest of the remaining spices: add more salt (optional), 1 tsp marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of turmeric, 1 tsp Spanish paprika, 1 tsp cumin powder, 1 tsp chili powder, add ½ tsp cayenne pepper. Stir until all the ingredients are evenly distributed on the beef. Lower the heat and put a lid on the pan. Wait until the water had almost evaporated. Add the cream. Stir until the cream thickens.

Best served with cucumber salad.

Good for 7 servings.

My Recipe: Creamy Mediterranean Spicy Beef

Ingredients:

2 ½ tbsp of olive oil

2 tbsp of McCormick® coriander powder

McCormick® marjoram

McCormick® dried oregano

Black pepper

2 sliced tomatoes (seeds removed)

4 cloves of garlic minced

1 onion finely chopped

2 whole jalapeños

1 can of sliced button mushrooms

½ kg foreshank beef, thinly sliced

250ml of cream

Salt to taste

How to cook:

In a bowl, sprinkle salt, marjoram, black pepper and dried oregano on the thinly sliced beef and mix them well. Set aside. In a skillet, sauté garlic in olive oil until golden brown and add the chopped onion. Next, add the tomatoes. Add the mushrooms. Add the coriander powder, a sprinkle of marjoram, a bit of salt, black pepper and oregano. Mix them well. Next, add the beef to the skillet mixture. Stir all the ingredients in the heated skillet until the herbs and spices are evenly distributed on the beef. Put a lid on the skillet and let the beef’s water come out. Let it boil, slowly. Stir it from time to time until the water evaporates. When there’s little water left, add the cream. Lower the heat and stir until the sauce is thick. Good for 7 servings.