Step 1

Heat 1 tablespoon of the oil in large saucepan over high heat. Add half of the beef and cook, uncovered, turning occasionally, for 3-4 minutes or until well browned. Transfer to a plate, repeat with the remaining beef and set aside.

Step 2

Heat 1 tablespoon of the remaining oil in the pan over high heat. Add the spring onions and cook, stirring often, for 2 minutes or until the onions brown and soften slightly. Transfer to a plate and set aside.

Step 3

Return beef to the pan and add garlic. Cook over medium heat, stirring, for 1 minute or until aromatic. Add the flour and cook, stirring, for 1 minute. Add wine and bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 2 minutes or until wine reduces by half. Stir in the stock cubes, water and tomato paste. Cover and bring to the boil, Reduce heat to low and simmer, covered, stirring occasionally, for 45 minutes. Add the mushrooms and simmer, uncovered, stirring occasionally, for 45 minutes or until beef is tender and sauce thickens slightlythen. a remaining potato cake. Spoon the beef mixture and sauce over the top and serve immediately.

Step 4

Meanwhile, grate the potatoes coarsely. Place the potatoes, eggs and extra flour in a large bowl and stir to combine. Season with salt and pepper. Divide the potato mixture into 12 portions.

Step 5

Preheat oven to 120°C. Line a baking tray with paper towel.

Step 6

Heat 1 tablespoon of remaining oil in a non-stick frying pan over high heat. To cook 3 potato cakes at a time, add 3 portions of potato mixture to pan and use a spoon to spread to 10cm discs. Cook, uncovered, for 2 minutes or until brown underneath. Turn and cook for a further 2 minutes or until cooked through. Transfer to lined tray and place in preheated oven to keep warm. Repeat with remaining oil and potato mixture in 3 more batches.

Step 7

Add the spring onions to the beef mixture and stir to combine. Taste and season with salt and pepper.

Step 8

To serve, divide half of the potato cakes among serving plates, top with the spinach and then a remaining potato cake. Spoon the beef mixture and sauce over the top and serve immediately.