Ingredients:
1 lb boneless beef sirloin (3/4-inch thick) or 1 lb top round steaks ( 3/4-inch thick)
2 tablespoons vegetable oil
1 small onions, sliced
4 cups fresh baby spinach
1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1 cup water
1 large tomatoes, thickly sliced
fresh ground black pepper
Directions:
Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
Remove beef from skillet; set aside.
In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
Add spinach and cook just until spinach is wilted.
Add soup and water. Bring to a boil.
Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.