Creamy sides for steak
Shoutout to @audaciously_sels for challenging me to take on the @faircapedairies #rationfriendly #lockdownrecipe Challenge! I’ve been using the kitchen as an outlet for my anxiety lately – as I’m sure many of us have been doing through these uncertain times. I’m a carnivore and a sucker for a fire grilled T-bone steak and what goes with it better than the classics? Creamed spinach or mushroom sauce??
For Spinach sauce
- As much chopped spinach as you need
- 1 Finely chopped onion
- 2 tsp Crushed Garlic
- 1 tbsp Butter for frying
- 150 ml Fair Cape Dairies fresh cream
For Mushroom sauce
- 250 g Chopped button mushrooms
- 1-2 tbsp Butter for frying
- 100 ml Fair Cape Dairies fresh cream
For the Spinach sauce
Blanche or steam as much chopped spinach as you need (remember, it wilts with heat).
In a separate pan, fry finely chopped onion and crushed garlic in a tablespoon of butter.
Add your spinach and you Fair Cape fresh cream.
For a thicker consistency, mix a teaspoon of flour with enough water to make a smooth paste, and add to pan.
Salt and pepper to taste and voila!
For the Mushroom sauce
Sauté the chopped button mushrooms until brown in a tablespoon or two of butter. The colour of the mushroom will determine the colour of your sauce, so don’t be afraid to let them really get dark.
Add your Fair Cape fresh cream and stir until you’re happy with the consistency!
Drizzle over your steak and dig in! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
My secret for a punchy creamed spinach is a teaspoon of English mustard.
Recipe by: Empress Becca