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Warm Beef & Spinach Salad with Irish Stout Fondue

Warm Beef & Spinach Salad with Irish Stout Fondue
PREP TIME
10 min
COOK TIME
15 min
YIELDS
4 servings

This warm spinach & beef salad is the perfect appetizer for a St. Patrick’s day meal or a comforting lunch on a rainy afternoon. The dark & rich cheese sauce, made from stout beer and Irish cheddar, is delicious for dipping bread in and is well worth making on it’s own. The warm spinach salad with beef and mushrooms takes only a few minutes to make and is delicious with just a simple drizzle of oil & vinegar. Pair the warm salad with the dark beer fondue and you have something really special to warm you up on a cold day.

Courtesy of Derek Bocking

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Ingredients

Warm Beef & Spinach Salad

300
g (10 ½ oz) beef, thinly sliced
180
g (2 cups) button mushrooms, quartered
150
g (1-5oz package) spinach
2
tsp balsamic vinegar
salt & pepper
olive oil

Irish Stout Fondue

300
g (10 ½ oz) Irish cheddar, shredded
250
mL (1 cup) stout beer
2
Tbsp flour
2
Tbsp sugar
½
tsp salt
1
pinch freshly ground black pepper
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Directions

Step 1

Heat a small amount of olive oil in a large frying pan and then add the mushrooms and sautée until golden brown, about 5 minutes. Generously season the beef with salt and pepper and then add to the frying pan with the mushroom. Sautée until the beef is browned, about 5-8 minutes. Remove from the heat and then toss in the spinach and balsamic vinegar. If you do not have enough room in the frying pan, this can be done in a large mixing bowl. The retained heat from the beef and mushrooms will be enough to wilt the spinach.

Step 2

In a mixing bowl, toss the cheese with the flour. In a small sauce pot, bring the beer to a gentle simmer and then slowly incorporate the cheese, whisking constantly. Add the sugar, salt & pepper and let simmer on low heat for 2 more minutes, stirring occasionally.

Step 3

Divide the warm salad on 4 plates and then pour the cheese sauce over.

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