Ingredients
Scale
- 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
Notes
Serve over Spaghetti Squash with Ricotta
Nutrition
calories: 475 | fat: 26g | protein: 41g | fiber: 4g | net carbs: 13g
Directions
- 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.