Steak Dinner

Creamed Spinach

  • 2 (10-ounce) bags fresh spinach
  • 1 tbs of light butter
  • 1 cup thinly sliced leeks
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup fat-free milk
  • 1/2 cup tub-style light cream cheese, softened

Remove large stems from spinach, and rinse with cold water; drain and set aside. Melt butter in a large Dutch oven over medium heat, and add leeks.  Cook for about 5 minutes until soft and tender.

In a small bowl whisk together, milk, flour, salt and nutmeg, set aside.

Add the spinach to the dutch oven.  (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes.  Add flour mixture to pot and stirring well. Cook 30 seconds. Add cheese, stirring with to melt, cook 1 minute or until thick and creamy.

Sirlon Steak with Mushroom Sauce (C0oking Light Sept 08)

  • 4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
  • 1 tablespoon olive oil
  • 8 ounces baby portabello mushrooms
  • 1/2 cup dry red wine
  • 1/2 cup water
  • 2 teaspoons all-purpose flour

Sprinkle steaks evenly with your choice of steak seasoning. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; tent with foil and keep warm.

In a small bowl combine wine, 1/2 cup water, flour and a dash of salt and pepper; stir well with a whisk.  Add mushrooms to the same pan adding more olive oil if necessary; cook 5 minutes or until tender and beginning to brown, stirring frequently.  Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.  Top each with 1 steak and about 1/4 cup mushroom sauce.

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