RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
Provided by yooper
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
- Add flour and stir until light golden, about 7 minutes.
- Stir in onion, bay leaf and clove.
- Gradually whisk in milk.
- Whisk until mixture boils and thickens, about 10 minutes.
- Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
- Remove bay leaf and whole clove.
- Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
- Drain.
- Transfer spinach to bowl filled with ice water to cool.
- Drain well.
- Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
- Transfer spinach to processor and finely chop.
- Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
- Stir in remaining 2 tablespoons of butter.
- Season to taste with salt and pepper and serve.
CREAMED SPINACH STEAK-HOUSE STYLE
Found this recipe in local newspaper featuring steakhouse style cooking. Delicious, fast & easy. Try it!
Provided by HopeK
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and add flour.
- Cook until mixture becomes light tan (about 5 minutes) stirring constantly.
- Add the half& half.
- Bring to a low boil and cook, stirring constantly until the sauce thickens.
- Season sauce w/salt& pepper.
- Add spinach to the sauce and cook abt. 5 more minutes to blend flavors.
- Serve hot.
STEAK HOUSE CREAMED SPINACH
Provided by Richard Snyder
Categories Onion Vegetable Side Quick & Easy High Fiber Poultry Sausage Spinach Winter Bon Appétit Santa Monica California
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine onion and sausages in heavy large Dutch oven over medium heat. Sauté until sausages brown and onion is very tender, breaking up sausages with back of spoon, about 15 minutes. Add spinach; stir until all spinach liquid evaporates, about 4 minutes. Mix in flour, stir 1 minute. Add broth, half and half and nutmeg. Simmer until mixture is thick, stirring frequently, about 10 minutes. Season with salt and pepper.
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