Minute Steaks with Zucchini-spinach Side Dish
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 thin steak (s), (beef minute steaks)
- 100 g spinach leaves, frozen
- 200 g zucchini
- 50 g cream cheese, natural
- 1 teaspoon herb butter for the minute steaks
- 1 tablespoon oil
- 1 slice (s) Gouda, optional
Print Recipe
Pin Recipe Instructions
- Fry the minute steaks with 1 tablespoon of oil.
- Thaw spinach leaves or put in the microwave. Drain excess water. Cut the zucchini lengthways into long strips with a slicer or a julienne cutter.
- Fry the zucchini and after about a minute add the spinach. Cook the zucchini al dente. That goes quite quickly through the thin slices. Season with salt and pepper, then add the cream cheese and Gouda cheese. Fry everything for another minute and serve.
- Pour herb butter over the minute steaks.
- Note:
- If you also want it low fat, simply omit the Gouda and the herb butter, it also tastes great.
- KH for both servings: 10.4 g
- One portion is enough for 1-2 people depending on hunger.
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