Beef Sirloin Steak with Baby Spinach

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
• 1 large onion, sliced
• 1 small red pepper, chopped
• 3 cloves garlic, minced
• 1 (10.75 ounce) can 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
• 1 (7 ounce) bag fresh baby spinach
• Hot mashed potatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown 2 to 3 minutes per side, then move them to a plate.

2. In the same skillet over medium heat, cook the sliced onion and chopped red pepper for 5 minutes until softened. Add the minced garlic and cook 1 minute more.

3. Stir in the cream of mushroom soup, water, balsamic vinegar and rosemary, scraping up any browned bits. Bring to a gentle simmer.

4. Return the beef and any juices to the skillet. Cover and simmer 8 minutes, until the beef reaches 145°F (63°C) in the thickest part. Let rest 3 minutes.

5. Stir the baby spinach into the sauce and cook 1 to 2 minutes until wilted.

6. Serve the steak and sauce spooned over hot mashed potatoes.