Butterfly steak with tomato leaf spinach

Name: Butterfly steak with tomato leaf spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 2 packages (300 g each) deep-frozen leaf spinach; 1 collar Parsley; 250 g Tomatoes; 1 Onion; 1-2 Garlic cloves; 20 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 (approx. 600 g) Butterfly steak of pork; 2 TABLESPOONS Oil; 150 ml clear broth (instant); 1 TABLESPOON dark sauce thickener

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
2 packages (300 g each) deep-frozen leaf spinach
1 collar Parsley
250 g Tomatoes
1 Onion
1-2 Garlic cloves
20 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 (approx. 600 g) Butterfly steak of pork
2 TABLESPOONS Oil
150 ml clear broth (instant)
1 TABLESPOON dark sauce thickener

Directions

1
Put rice in 1/2 litre of boiling salted water, bring to the boil, cover and let it swell at low heat for about 20 minutes. Put deep-frozen spinach and 200 ml water in a pot, cover and let thaw at medium heat for about 16 minutes.
2
In the meantime, wash parsley, dab dry and chop except for a little bit for garnishing. Wash the tomatoes, dab dry, cut in half and remove seeds. Cut tomato halves into cubes. Peel onion and garlic.
3
Dice onion, press garlic through a garlic press. Heat the fat in a pot, sauté the onion and garlic in it, add the tomatoes and braise briefly. Add defrosted spinach, season with salt, pepper and nutmeg and simmer for 2-3 minutes.
4
Wash the steaks and pat them dry. Heat oil in a pan and fry the steaks for 3-4 minutes, turning them over. Season with salt and pepper and remove from the pan. Dissolve the meat with stock, stir in the sauce thickener and bring to the boil again briefly.
5
Mix rice and parsley and arrange on plates together with the steaks, sauce and spinach. Serve garnished with parsley.