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1 teaspoon olive oil
2 4-ounce pieces beef tenderloin, cut into thin, bite-size strips
2 cups onion, chopped
1 10-ounce package button mushrooms, sliced
1 10-ounce package frozen chopped spinach, thawed and squeezed
Several grains freshly ground black pepper
1 cup reduced-fat sour cream
Heat oil in a medium nonstick skillet over medium heat. Add beef and sauté 3 minutes, or until rosy. Transfer to a plate and cover to keep warm.
Return skillet to medium heat. Add onions and sauté 5 minutes. Add mushrooms, spinach, salt and pepper and sauté 5 minutes. Reduce heat to low and stir in the reserved beef and juices. Then stir in sour cream and heat until warm. (Do not boil sour cream, or it could separate.)