Butterfly steak on vegetables

Name: Butterfly steak on vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 medium-sized carrot; 100 g Potatoes, salt; 100 g leaf spinach (fresh or frozen); 1 small onion; 1 tsp (5 g) oil, pepper; 5 TABLESPOONS low-fat milk; 1/2 TEASPOON Vegetable broth; 2 TEASPOONS sauce thickener; 1 TEASPOON Lemon juice; 1 (approx. 125 g) Butterfly steak

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 medium-sized carrot
100 g Potatoes, salt
100 g leaf spinach (fresh or frozen)
1 small onion
1 tsp (5 g) oil, pepper
5 TABLESPOONS low-fat milk
1/2 TEASPOON Vegetable broth
2 TEASPOONS sauce thickener
1 TEASPOON Lemon juice
1 (approx. 125 g) Butterfly steak

Directions

1
Peel, wash and chop the carrot and potatoes. Cover and cook in little boiling salted water for about 10 minutes. Drain well
2
Clean and wash fresh spinach. Peel and chop the onion. Heat 1/2 tsp. oil. Steam onion in it until transparent. Add spinach, let it collapse, season
3
Stir in 100 ml water, milk and stock. Bring to the boil and stir in the sauce thickener. Season to taste with salt, pepper and lemon juice. Add carrot and potatoes and heat up briefly
4
Wash the steak, pat dry. Fry in 1/2 teaspoon hot oil for 2-3 minutes on each side. Season with salt and pepper. Serve with vegetables and sauce
5
A butterfly steak is an unfolded pork chop without bones. If you can't have one, you can have a lean pork chop instead. Since it is thicker, fry for 4-5 minutes on each side