Steak with potatoes and creamed spinach
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 406, total fat 16 G., saturated fats 6 G., proteins 36 G., carbohydrates 31 G., fiber 4 G., cholesterol 102 mg, sodium 204 mg, sugar 0 G.
Calories 406, total fat 16 G., saturated fats 6 G., proteins 36 G., carbohydrates 31 G., fiber 4 G., cholesterol 102 mg, sodium 204 mg, sugar 0 G.
Beef will be juicy and tender if roasted whole and cut into steaks just before serving. Before baking, sear the meat on all sides until golden brown to seal in the juices. Serve the meat with potato wedges, fluffing the flesh and topping with spinach in a creamy sauce. This presentation is unique and fun, even though the ingredients are simple.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 beef hind cut ("apple") weighing 700 g.
- 1.5 tbsp. vegetable oil
- 1 sprig of rosemary
- 1 tbsp + 1 tsp Worcestershire sauce
- 2 Russet Burbank potatoes (approximately 220 g each)
- 1 small shallot, finely chopped
- 1 tbsp flour
- 0.5 cups skim milk
- 1 package (280g) frozen chopped spinach, thawed and squeezed out
- 1 cup low-fat sour cream
We recommend
Recipes with similar ingredients: beef, potato, spinach, milk, sour cream, Worcestershire sauce, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Pierce the beef several times with a fork and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat and add the rosemary. Add the beef and cook, turning, until browned, about 8 minutes. Drizzle with 1 tablespoon of Worcestershire sauce.
- Transfer to the oven; roast until a thermometer inserted into the center of the meat registers 125°F (51°C) for medium-rare, about 25 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, pierce the potatoes with a fork. Microwave until tender, about 15 minutes.
- Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallots and cook until softened, about 2 minutes. Sprinkle with flour and cook, stirring, for 5-6 minutes. Slowly pour in the milk; cook, stirring constantly, until the sauce thickens slightly, 1 minute.
- Add the spinach, sour cream, and the remaining 1 teaspoon of Worcestershire sauce, season with salt and pepper to taste. Simmer until the spinach is warmed through, about 2 minutes.
- Slice the beef. Halve the potatoes and fluff the flesh with a fork. Top with creamed spinach. Season with salt to taste.
Categories:
Similar recipes
