Another awesome and easy recipe from Chef John. This was a hit at home! I made a Greek yogurt sauce to go with it with plain Greek Yogurt, fresh chopped garlic, mint and oregano, and sea salt.
super easy and great recipe.. I decided to use fresh spinach, so remember that for fresh spinach it will take 4-5 times the amount of fresh amount of spinach called for in the recipe. So I sautéed down about 24 oz of raw spinach to end up with close to 10oz of cook spinach and then cut the recipe in half to match the amount of cooked down spinach I had. Also, remember to let the spinach cool and then squeeze out as much of the water as you can before weighing it and adding it to the recipe. I love how this turned out.
Loved this Recipe. But i didn't have any Gnocchi and didn't want to make it from scratch on a weeknight, so used egg noodles instead. I also made more sauce that the recipe calls for, which i think made it better for my taste.
I used this recipe over and over. I used cubed steak this time, floured dredged and salt and pepper sautéed in cast iron in EVOO, both sides until browned well then removed from pan. Sautéed onions and mushrooms in the pan for 10 minutes then added about two table spoons of the flour/S&P dredge I had left over and mixed in well to the onion and mushrooms until all the flour was well incorporated and let cook on medium low for 3-5 minutes, then added about two cups beef stock and a tablespoon of beef bullion, and about 1/2 cup of heavy cream and stirred I. Well to fully incorporate. Seasoned again to taste, layer the steaks on top of the onion/mushroom gravy and put in a 275 degree oven for about 2.0 minutes while I made the mashed roasted garlic potatoes and sautéed green beans. Turned out amazing!
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