Italian Beef Florentine
Today’s post to represent the letter I is my recipe for Italian Beef Florentine.
For those of you who don’t know what it is, Italian Beef Florentine is most commonly a roast that when it’s sliced it reveals the filling in a beautiful pinwheel shape. However it ‘s name can also refer to the cooking style in Florence Italy where, Florentine-style usually means a food is cooked with spinach and, in many cases, an Italian cheese. This is how my recipe is. I like this dish because you can make a beef Florentine from any boneless beef roast! For example you can use beef tenderloin, an eye of round roast, rump roast, ground chuck, or sirloin roast. See very versatile, so I usually use whichever of those cuts that’s on sale or cheapest. Now that I’ve chewed your ear off, here’s the recipe.
1¼ lb ground chuck
¼ cup all-purpose flour
2 large eggs
1½ cups panko breadcrumbs
2 tsp dried Italian seasoning
½ tsp kosher salt
¼ tsp pepper
3 tbsp olive oil
16 oz jar roasted garlic Alfredo sauce
3 cups fresh baby spinach
1. Shape ground chuck into 6 equal size patties.
2. Place flour in a shallow dish.
3. Whisk together eggs in a separate shallow dish.
4. Stir together panko, Italian seasoning, salt and pepper in a third shallow dish.
5. Coat patties with flour, dip in egg, (let excess drip off) and dredge in panko mixture.
6. Heat oil in a large skillet over medium heat.
7. Add patties to skillet and cook 5 to 6 minutes per side or until no longer pink in centers.
8. Heat Alfredo sauce in a saucepan over medium heat.
9. Add spinach to sauce and cook. Make sure to stir constantly, until the spinach is wilted.
10. Serve spinach mixture over cooked patties.
I like to serve it with cheese tortellini and a salad. Have you had Italian Beef Florentine?