Beef Sirloin Steak With Baby Spinach

• olive oil↗2 tablespoons
• 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)↗1
• garlic cloves, minced↗3

  minced

• (10 3/4 ounce) can condensed cream of mushroom soup1
• cup water↗1⁄2 cup
• tablespoons balsamic vinegar↗2 tablespoons
• tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed1 tablespoon
• (7 ounce) bag fresh Baby Spinach↗1
• hot mashed potatoes

Step-by-step instructions

1. 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. 2

   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.

3. 3

   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.