Beef, Dinner, Main Dish
2 tablespoons butter
1 pound top sirloin, cut into 1⁄3 inch
thick slices (or 1 lb ground beef)
3 packed cups fresh spinach leaves 12 cherry tomatoes, halved
2 teaspoons minced garlic
2 teaspoons chopped fresh tarragon 1⁄2 teaspoon salt
1⁄4 teaspoon pepper
16 ounces light sour cream
1. Place butter in a large skillet over medium-high to high heat and heat until sizzling.
2. Add sirloin slices and brown well on both sides, 2-3 minutes per side.
3. Lower heat to medium, stir in fresh spinach,
cherry tomatoes, minced garlic, tarragon, salt, and pepper and cook an additional minute, just until spinach begins to wilt.
4. Remove from heat and stir in sour cream, mixing until melted and well combined. Serve over spaghetti squash or whole wheat noodles, garnished with fresh tarragon or parsley.
Serve over Spaghetti Squash with Ricotta
calories: 475 | fat: 26g | protein: 41g | fiber: 4g | net carbs: 13g