Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 600 g)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g stewing beef, cut into strips
  • 200 g mixed mushrooms, sliced or whole if they are small mushrooms
  • 200 g fresh spinach
  • 3 tbsp pine nuts
  • 2 tbsp olive oil
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Cooking time: 45 MIN
  1. Wash the unpeeled potatoes and cut them in half lengthwise, then in half again. Boil the potatoes in lightly salted water for 20-25 minutes.
  2. Meanwhile, wilt the spinach.
  3. Fry the onion, garlic, and stewing steak in a little olive oil until the meat is light brown.
  4. Add the potatoes and mushrooms and fry for 2 to 3 minutes. Season to taste with salt and pepper. Stir in the spinach, serve in a salad bowl and garnish with roasted pine nuts.

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