Warm Beef & Spinach Salad with Irish Stout Fondue

Directions for: Warm Beef & Spinach Salad with Irish Stout Fondue

Ingredients

Warm Beef & Spinach Salad

300 g (10 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 oz) Irish cheddar, shredded

250 mL (1 cup) stout beer

2 Tbsp flour

2 Tbsp sugar

tsp salt

1 pinch freshly ground black pepper

Directions

Warm Beef & Spinach Salad

1. Heat a small amount of olive oil in a large frying pan and then add the mushrooms and saute until golden brown, about 5 minutes. Generously season the beef with salt and pepper and then add to the frying pan with the mushroom. Saute 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.

Irish Stout Fondue

1. 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.

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

See more: St Patrick's Day, European, Salad, Spring, Beef, Appetizer, Lunch