Friday, June 20, 2014

2 tbsp olive oil
1lb boneless beef sirloin steak (about 4 pieces)
1 large onion, sliced
1 red pepper, chopped
3 cloves garlic, minced
1 10.75oz can Cream of Mushroom Soup
1/2 cup water
2 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary leaves (can also use 1 tsp dried rosemary, crushed)
1 bag fresh baby spinach

1. Heat 1tbsp oil in a skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove beef from skillet and drain any fat.
2.  Heat the remaining 1tbsp oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until 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 for 2 minutes or until beef is desired doneness. Enjoy!

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