Potato, Beef and Spinach Wilt

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Potato, Beef and Spinach WiltThe perfect post Glastonbury meal, recuperate with this tasty recipe for potato, beef and spinach wilt. If you didn’t manage to attend the popular festival, you can still treat yourself to this delicious dish. Top with pine nuts for added nutty flavour. 

Serves 4

Cooking time: 15 mins

What You’ll Need:  

  • 500g New potatoes (salad)
  • 2tbsp Olive oil
  • 1 Small onion, finely sliced
  • 3 Cloves garlic, crushed
  • 200g Lean beef rump steak, cut into strips
  • 100g Mixed mushrooms, sliced or left whole if small
  • Seasoning
  • 3 Large handfuls spinach
  • 3tbsp Pine nuts, toasted

What To Do: 

  • Scrub the potatoes, cut each into half lengthways, and then in half again.
  • Microwave: Place potatoes in a large plastic (microwave proof) bowl.  (The potatoes will cook quicker if not packed too densely – bigger bowl in a thinner layer works best!)
  • Rinse potatoes with water, drain, place back into bowl.  Cover with plastic plate or cling film and cook.

OR

  • Hob: Place potatoes in a pan with just enough boiling water to cover them.  Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain.
  • Heat oil in a pan and cook onion, garlic and beef strips until the beef is lightly browned.  Add the potatoes and mushrooms, cook for 2-3 minutes.  Season.
  • Stir through the spinach and serve in salad bowls sprinkled with pine nuts.

 

Recipe from manyfacesofpotato.com 

If you want to stir up your weekly menu have a look at Kitchen Nomad. 

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