Beef with potato and spinach salad
Indulge in a harmonious blend of flavours and textures with our tantalising beef, potato, and spinach salad. This vibrant dish is a celebration of hearty ingredients coming together in perfect balance. Each bite offers a symphony of savoury beef, creamy potatoes, and vibrant spinach, all tossed in a flavourful dressing that elevates every element. Whether as a satisfying meal on its own or a delightful side, this salad is sure to tantalise your taste buds and leave you craving for more.”
Ingredients:
- 1kg stewing beef
- 1 onion, finely chopped
- 1 tsp minced garlic
- 1 cup plain yoghurt
- 1 tblsp tomato paste
- 1 tsp mild curry
- 1 tsp curry paste
- 2 carrots
- ¼ cup cook in sauce Cape Malay curry
- Salt & pepper, to taste
- 1 cup water
Directions:
- Marinate meat for two hours with curry paste and plain yoghurt. Warm up the oil. Stir in the onions, garlic, paprika, curry powder, and simmer until the onions are tender.
- After that, add the meat and stir for a few minutes over medium-high heat.
- Add one cup of water to the saucepan, cover it, and simmer over medium heat for thirty minutes, stirring from time to time. Once the tomato paste and cape Malay are heated thoroughly, mix and simmer for a few more minutes.
- Have fun!
Tips:
- Quality Ingredients: Start with fresh, high-quality ingredients. Choose lean beef cuts like sirloin or flank steak, fresh spinach, and firm potatoes.
- Marinade: Marinate the beef for at least 30 minutes before cooking to enhance its flavor and tenderness. You can use a simple marinade with olive oil, garlic, herbs (such as rosemary or thyme), salt, and pepper.
- Cooking the Beef: Grill or pan-sear the beef to your desired level of doneness. For medium-rare, cook the steak for about 3-4 minutes per side. Let it rest for a few minutes before slicing to retain its juices.
- Potatoes: Boil or roast the potatoes until they are tender but still firm. Cut them into bite-sized pieces for the salad. You can also season them with herbs and spices for extra flavor.
- Spinach: Wash and dry the spinach leaves thoroughly. You can leave them whole or chop them into smaller pieces, depending on your preference.
- Dressing: Prepare a flavorful dressing to tie the salad together. A simple vinaigrette with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper works well. Adjust the ingredients to suit your taste.
- Assembly: Once all the components are ready, assemble the salad by layering the spinach, potatoes, and sliced beef on a serving platter or individual plates.
- Additional Toppings: Consider adding extra toppings like cherry tomatoes, sliced red onions, crumbled feta cheese, or toasted nuts for texture and flavor contrast.
- Garnish: Finish the salad with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and freshness.
- Serve Immediately: Enjoy the salad while it’s still fresh and the beef is warm. The contrast of temperatures and textures will make it more enjoyable.
Remember, you can always adjust the ingredients and seasonings to suit your personal preferences. Enjoy your beef with potato and spinach salad!