• 2 ½ pounds of lean  beef
  • 1 small can sliced mushrooms, optional
  • 1 tablespoon butter or olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon onions, minced
  • 1 small can tomato paste
  • 1 medium can crushed tomatoes
  • Herbs and seasoning to your taste, McDaniel uses basil, chives, parsley, oregano, nutmeg, cumin and smoked paprika
  • Salt and pepper to taste
  • 2 cans Media Crema
  • ½ cup red wine
  • Half-and-half, optional


In a large pot golden the garlic and the onion, but don’t let it brown. Add beef, chopped in cubes, herbs and seasoning with a little bit of water and the wine and let it simmer until meat changes color. Add the tomato paste and mix it well. Let it simmer until water evaporates to half the meat level, stirring occasionally. Add the Media Crema until it reaches a light “orange-pinkish” color. Salt and pepper to taste. Do not let it boil after media crema is added. Add a splash of half-and-half if cream is too thick. This dish is traditionally served with rice and string chips, but pairs well with mashed potatoes and baked chips too.


Submitted by Priscila McDaniel, customer care representative at Walton Gas.