Beef Sirloin Steak with Baby Spinach

This satisfying steak supper is fast enough for a weeknight dinner with
the family, but equally elegant for weekend company too.

Beef Sirloin Steak with Baby Spinach
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 20 min.

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into
4 pieces
1 large onion, sliced (about 1 cup)
1 small red pepper, chopped (about 1/2 cup)
3 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves * or* 1 teaspoon dried
rosemary leaves, crushed
1 bag (about 7 ounces) fresh baby spinach
Hot mashed potatoes

1. Heat *1 tablespoon* oil in a 12-inch skillet over medium-high heat.
Add the beef and cook until well browned on both sides. Remove the beef
from the skillet. Pour off any fat.

2. Heat the remaining oil in the skillet. Add the onion and pepper and
cook for 1 minute, stirring occasionally. Add the garlic and cook until
the vegetables are tender-crisp, stirring often.

3. Stir the soup, water, vinegar and rosemary in the skillet and heat to
a boil. Return the beef to the skillet. Reduce the heat to medium. Stir
in the spinach. Cover and cook the beef for 2 minutes for medium or
until desired doneness. Serve the beef and vegetable mixture with the
potatoes.
Makes: 4 servings.

Kitchen Clip
                              Balsamic vinegar can swing widely in terms of quality and
price. For this dish, you don't need anything expensive - a grocery
store brand is fine. If the vinegar seems especially tart, add a pinch
of brown sugar to the sauce to balance the flavors.
Received on Tue Nov 16 23:55:59 2010