Beef Sirloin Steak With Baby Spinach - cooking recipe

Ingredients

2 tablespoons olive oil
1 boneless beef top sirloin steak, 3/4-inch thick (about 1 pound)
1 large onion, sliced (about 1 cup)
1 small red pepper, chopped (about 1/2 cup)
3 garlic cloves, minced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 (7 ounce) bag fresh Baby Spinach
hot mashed potatoes

Preparation

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.
Heat the remaining oil in the skillet. Add the onions and peppers and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the heat to medium. Stir in the spinach. Cover an cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.