Spinach Cream Sauce and Sirloin Steak

Quick and simple. Full of iron and protein. Use light sour cream and cream.

What you’ll need:

  • 2-3 bags of spinach (I used baby spinach, the original Hungarian recipe uses proper sized spinach from your garden…)
  • flour
  • any vegetable oil (rapeseed or sunflower, DON’T use olive oil)
  • cream
  • sour cream
  • salt
  • pepper
  • lots of chopped garlic
  • milk
  • for the steak: a piece of sirloin steak, butter, garlic, sea salt, pepper

First I created a base of heated oil and flour, so the sauce is right thickness. Use flour and oil depending on the quantity of the spinach: be aware, it’s easier to make it thicker later, so if not sure then put less flour. I usually start with 3 tablespoons of oil, and then add as much flour as it can absorb. It should not be grainy or too thick. Then I add the cream and sour cream for extra smooth texture – 2 dl of cream and 2-3 tablespoons of sour cream.

I mix it all well, till it’s warm enough, then add quarter of the spinach, mix it, add the next quarter, so on. if too thick, add some milk. By the time I added all, it should look something like this:

DSC_0027When all this is ready, I season with salt, pepper and garlic. I cook it for about 10-15 minutes, on medium heat. Once it’s done, I blend it all together.

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For the steak, you know the drill, season both sides with sea salt, pepper, and garlic (I used garlic paste).

DSC_0038Melt the butter in a pan

DSC_0041I did 3-4-mins each side, as it was quite a thick steak.

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