Ingredients
Scale
- 1 lb lean ground beef or thinly sliced beef sirloin
- 4 cups fresh baby spinach, packed
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef to the skillet. Cook until it is browned and no longer pink. If using ground beef, break it into small crumbles with a wooden spoon. Drain any excess fat from the pan.
- Lower the heat to medium. Add the diced onion and sauté for about 3 to 4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for 1 minute until it is fragrant. Be careful not to burn the garlic.
- Pour in the beef broth and heavy cream. Stir in the smoked paprika and dried oregano.
- Let the mixture simmer gently for 5 to 7 minutes. The sauce should start to thicken slightly.
- Stir in the Parmesan cheese until it melts and the sauce is smooth and glossy.
- Add the fresh baby spinach to the pan. Stir constantly for 1 to 2 minutes until the spinach is wilted and covered in sauce.
- Season with salt and black pepper to your preference.
- Remove from heat and serve immediately while hot.
- Cook Time: less than 30 minutes