Saturday, June 1, 2013

Recipe Review - Joe's Special: Beef And Spinach San Franciscan Style

Now Playing -  We Are Young by Fun.
Cookin' With Kris

The Uncommon Cook Book, pg95
by Ruth Mellinkoff, 1968


  • 1lb lean ground beef
  • 1 onion, finely chopped
  • 1 package frozen chopped spinach, cooked and drained
  • 1/4lb fresh mushrooms, finely sliced
  • salt, pepper & garlic salt
  • 4 or 5 tablespoons butter
  • 6 beaten eggs 
Saute sliced mushrooms and onions in the butter until lightly browned, then add beef and cook until it has browned. Stir in the spinach and seasonings to taste. Pour in the eggs and stir until lightly set. Turn over once with spatula and cook a minute or so longer. Serve very hot with sour dough bread and butter.

 I removed the mushrooms and onions from the pan prior to browning the beef so that I could drain it after cooking, then added them back in, along with a bit of butter to compensate. We added a sprinkle of grated Parmesan on the top of the finished recipe. 

Rating (Out of 5)

Kris - 2.5
Linz - 2

Review: Both of us had actually rated this recipe higher upon our initial tastes. It has a nice flavor and the browned eggs made a nice strata for everything. But as the meal progressed, we realized exactly how greasy it was, despite draining the beef fat. It might in part be due to us cutting ground beef from our diets - we used to have Hamburger Helper style meals regularly, but haven't for months, but the meal felt heavy and greasy. The sheer number of eggs and meat makes it a fairly unhealthy feeling meal as well. We will be unlikely to try this one again. Interestingly, the leftovers actually cooked up with a better feel and taste than the original meal. 

Notes & Tips: I don't know how I ever cooked with frozen spinach before I snagged my salad spinner. It eliminates that incredibly annoying process of draining the stuff with a couple of quick spins.


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