Beef Piccata With Mushroom

Heat a skillet over medium heat, then add a teaspoon of butter.

Place the steaks and brown them on both sides until they are golden in color, sprinkle with salt and pepper. Remove and set aside.

Finely chop the onion and slice the mushrooms.

In the same skillet, add another piece of butter, then sauté the onion with a pinch of salt and pepper.

Add the minced garlic and mushrooms, stir well until softened

Pour in 1/4 cup of water and mix.

Return the beef slices to the skillet, add one rosemary sprigs and another 1/2 cup of water.

Let the mixture simmer for 5 minutes.

Add the cooking cream and bouillon cube, stir well, and cover the pan

Allow the piccata to simmer for 15 minutes until cooked through and the sauce has thickened.

Serve hot with rice or pasta.