Steak with Tomato Gorgonzola Sauce

Thinking of steak for dinner? Think Italian! With balsamic vinegar, rich
tomato sauce and a sprinkle of Gorgonzola, steak reaches new flavor heights.

Steak with Tomato Gorgonzola Sauce
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

Vegetable cooking spray
1 boneless beef sirloin steak * or* top round steak, 3/4-inch thick,
thinly sliced (about 1 1/2 pounds)
1 package (8 ounces) sliced mushrooms
1 large onion, thinly sliced (about 1 cup)
1/4 cup balsamic vinegar
1 cup Prego® Traditional Italian Sauce * or* Marinara Italian Sauce
1/2 cup crumbled gorgonzola *or* feta cheese
Hot mashed potatoes

1. Spray a 12-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the beef in 2 batches and cook until
it's well browned, stirring often. Remove the beef from the
skillet. Pour off any fat.

2. Reduce the heat to medium. Add the mushrooms and onion to the skillet
and cook for 5 minutes or until the vegetables are tender. Stir in the
vinegar and cook for 2 minutes.

3. Stir the sauce in the skillet and heat to a boil. Return the beef to
the skillet. Top with the cheese. Cook and stir until the cheese is
melted. Serve with the potatoes.
Makes: 6 servings.

Kitchen Clip
                              Gorgonzola is one of the great Italian cheeses. Made from cow's
milk, it's creamy and rich with tangy flavor; if Gorgonzola isn't
available, any crumbled blue cheese will work fine.
Received on Tue Nov 9 15:26:13 2010