Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.
cost per recipe: $9.06
The price is determined by the national average.
tablespoons vegetable oil
pound beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
small onion, sliced (about 1/4 cup)
cups baby spinach
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
large tomato, thickly sliced
dash freshly ground black pepper
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.