Butterfly steak with carrot-spinach vegetables

Name: Butterfly steak with carrot-spinach vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Potatoes; 7-10 Tbsp Salt; 400 g leaf spinach; 1 Onion; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (150 g each) Butterfly steaks; 1 TABLESPOON Oil; 1/4 l Vegetable broth; 1/4 l Milk; 2 packages Light sauce; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Carrots
400 g Potatoes
7-10 Tbsp Salt
400 g leaf spinach
1 Onion
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (150 g each) Butterfly steaks
1 TABLESPOON Oil
1/4 l Vegetable broth
1/4 l Milk
2 packages Light sauce
7-10 Tbsp Parsley

Directions

1
Clean and peel the carrots. Peel and wash potatoes. Cut both into large cubes. Cook in boiling salted water for about 10 minutes. In the meantime wash and sort spinach. Peel and finely chop the onion.
2
Heat the fat. Sauté onion in it until transparent. Let the spinach collapse on top. Season with salt and pepper. Fold in prepared vegetables. Wash the meat and dab dry. Fry in hot oil while turning for about 5 minutes. Season with salt and pepper. For the sauce, bring the stock and milk to the boil. Stir in the sauce powder and let it boil for about 1 minute. Season to taste with salt and pepper.
3
Wash the meat and dab dry. Fry in hot oil while turning for about 5 minutes. Season with salt and pepper. For the sauce, bring the stock and milk to the boil. Stir in the sauce powder and let it boil for about 1 minute. Season to taste with salt and pepper. Arrange steaks and vegetables with the sauce. Serve garnished with parsley