Beef Sirloin Steak with Baby Spinach

Beef Sirloin Steak with Baby Spinach

2 tbsp olive oil

1 boneless beef sirloin steak, 3/4" thick (about 1 lb) cut into 4 pieces

1 large onion, sliced

1 small red pepper, chopped

3 cloves garlic, minced

1 can (10-3/4 oz) Campbell's Condensed Cream of Mushroom Soup

1/2 cup water

2 tbsp balsamic vinegar

1tbsp chopped fresh rosemary leaves or 1 tsp dried rosemary leaves, crushed

1 bag (about 7 oz) fresh baby spinach

Hot mashed potatoes

Heat 1 tbsp oil in a 12" skilled over medium high heat.  Add beef and cook until well browned on both sides.  Remove beef from skillet.  Pour off fat.

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

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