Stuffed butterfly steaks in gorgonzola cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the spinach. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add the spinach and let it collapse. Season with salt and pepper.

2. 2

   Dab meat dry. Season with salt and pepper. Spread 1/3 of the spinach on the steaks. Dice the cheese and put half of it on the spinach. Fold over the meat and fix with wooden skewers. Heat 3 tablespoons of oil in a pan.

3. 3

   Fry the steaks for 6-8 minutes at medium heat, turning them from time to time. Wash the tomatoes, possibly halve them. Take the steaks out of the pan and keep warm. Fry the tomatoes in the cooking fat. Add the remaining spinach.

4. 4

   Add cream, stir in the rest of the cheese, bring to the boil and simmer for 2-3 minutes. Season with salt and pepper. Arrange steaks and gorgonzola cream on plates. Duchess potatoes taste good with it.

Nutrition Facts

KCAL
480 kcal

CARBS
4 g

FATS
30 g

PROTEINS
47 g