Name: Niet gebruiken Steak with mashed potatoes and creamy spinach
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Marinated steak; 500 g Waxy red potatoes; 200 g Spinach; 2 piece Red onion; 1 sprig Fresh rosemary; 1 piece Garlic; 150 g Cooking cream; 3 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 1 tablespoon White wine vinegar; 1 teaspoon Mustard; 100 milliliters Low sodium beef stock; to taste Salt and pepper

HelloFresh

Recipes

Niet gebruiken Steak with mashed potatoes

and creamy spinach

View our plans

Allergens:

Selderij

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Marinated steak

(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)

250 g

Waxy red potatoes

100 g

Spinach

1 piece

Red onion

½ sprig

Fresh rosemary

½ piece

Garlic

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

Not included in your delivery

1.5 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

½ tablespoon

White wine vinegar

½ teaspoon

Mustard

50 milliliters

Low sodium beef stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3078 kJ

Calories736 kcal

Fat40.4 g

Saturated Fat22.2 g

Carbohydrate57.8 g

Sugar10.8 g

Dietary Fiber13.5 g

Protein36.1 g

Salt1 g

Potassium192.5 mg

Calcium138 mg

Iron2.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Aluminum Foil

•Large Frying Pan

•Sautépan or large frying pan

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature.
Peel or thoroughly wash the potatoes and then cut into wedges.
Transfer to a pot or saucepan and submerge with water. Add a pinch of salt then boil the potato wedges for 12 - 15 minutes, covered. Drain, but reserve some of the cooking liquid, then transfer the potatoes back to the pot and set aside.
Chop the onion into half rings.

Melt a knob of butter in a large frying pan over medium-high heat. When the pan is nice and hot, add half of the onions and the steak. Fry the steak for 1 - 3 minutes per side.
Prepare the stock.
Lower the heat to medium-low, remove the steak from the pan, and allow to rest under aluminium foil.
Deglaze the onions with 1/2 tbsp of white wine vinegar per person and cook for 1 minute. Add half of the cooking cream and the stock to the pan, mix well, and simmer for 2 - 3 minutes. Season with salt and pepper.

Crush or mince the garlic. Discard the rosemary stalks and finely chop the leaves.
Heat a drizzle of olive oil in a deep frying pan with lid over medium-high heat, and fry the garlic, onion and rosemary for 1 minute.
Add the remaining cooking cream and the spinach to the pan. Stir well and fry for 1 - 2 minutes, or until wilted. Season with salt and pepper.
Reduce the heat to low and let simmer, covered, until serving.

Did you know: Spinach is full of nutrients, including iron, which is essential for transporting oxygen throughout the body and helps us to feel energetic.

Mash the potatoes with a knob of butter and a splash of milk/the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
Serve the mashed potatoes on plates.
Slice the steak against the grain and serve on top of the mashed potatoes.
Drizzle over the sauce and serve with the creamy spinach.