Creamy Beef with Spinach

Ingredients

• Beef steak (e.g., sirloin or rump), cut into thin strips 500g
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Plain flour 1 tbsp
• Butter 25g
• Olive oil 1 tbsp
• Beef stock 200ml
• Double cream 150ml
• Fresh spinach 200g
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Pat the beef strips dry with kitchen paper. In a bowl, toss the beef with the plain flour, salt, and pepper until lightly coated.
2. Heat the butter and olive oil in a large frying pan or skillet over a medium-high heat.
3. Add the beef strips in batches, ensuring not to overcrowd the pan, and sear for 2-3 minutes until browned on all sides. Remove the beef from the pan and set aside.
4. Reduce the heat to medium. Add the chopped onion to the same pan and cook gently for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the beef stock and bring to a simmer, stirring to deglaze the pan. Let it bubble for 2-3 minutes to reduce slightly.
7. Stir in the double cream and bring the sauce back to a gentle simmer. Do not boil.
8. Return the seared beef to the pan. Add the fresh spinach a handful at a time, stirring until it wilts into the sauce.
9. Simmer gently for 5 minutes until the beef is cooked through and the sauce has thickened. Taste and adjust seasoning with salt and pepper if needed.
10. Serve immediately, perhaps with mashed potatoes, pasta, or crusty bread.