If you've never tried sirloin steak, give this family-pleasing version a try. It features a creamy sauce flavored with balsamic vinegar...and in just 40 minutes, you've got steak, veggies and potatoes ready to serve.
cost per recipe: $11.63
The price is determined by the national average.
tablespoons olive oil
pound boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
large onion, sliced (about 1 cup)
small red bell pepper, chopped (about 1/2 cup)
cloves garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoons balsamic vinegar
tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
bag (about 7 ounces) fresh baby spinach
cups hot mashed potatoes
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 onion and pepper 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 beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.