Austrian Creamed Spinach

This is an interesting manner of preparing a favorite Austrian vegetable, Spinat.

2 packages (10 ounces each) of fresh spinach, washed and trimmed.

Salt.

2 tablespoons butter.

1 small onion, minced.

2 tablespoons flour.

Half cup beef bouillon.

1 tablespoon fresh lemon juice.

2 teaspoons chopped fresh dill.

Pepper to taste.

Half cup sour cream at room temperature.

Cook the spinach in a very small amount of salt water until tender. Drain and chop. Melt the butter in a large saucepan. Add the onion and saute until tender. Stir in the flour and cook for 1 minute. Gradually add the bouillon and cook, stirring, until thickened. Mix in the chopped cooked spinach, lemon juice, dill, salt, and pepper and stir together.

Add the sour cream and leave on the stove over low heat long enough to heat through.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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