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Print this Recipe    Sorrel Spinach

BIFES COM AZEDAS (Sorrel and Spinach steaks) Portuguese

1 1/2 pounds round steak, ground
2 pounds spinach
salt and pepper
butter
2 tablespoons chopped sorrel
lard or butter for frying
8 egg yolks, poached

Wash spinach thoroughly, or if packaged, rinse with water. Put in
saucepan without water. Sprinkle with salt and cook gently, uncoverd,
until greens are throroughly wilted and tender. Drain well and
force through a food mill or fine sieve. Reheat and season with
salt, pepper and butter to taste. Add Sorrel to spinach. Season
ground steak with salt and pepper and divide and shape into 8
patties with a depression in the center of each. Pan fry in hot
lard. Reheat spinach mixture. Divide spinach mixture into 8 parts
and arrange a steak patty on top of each . Put a poached egg yolk
in the center of each patty. Serve with the pan juices. Makes 4
servings.

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