Ingredients

* 2 tbsp. vegetable oil
* 1 lb. beef sirloin steak OR beef top round steak, 3/4-inch thick, cut in thin strips
* 1 small onion, sliced (about 1/4 cup)
* 4 cups baby spinach leaves, washed
* 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
* 1 cup water
* 1 large tomato, thickly sliced
* Freshly ground black pepper

Directions

1. Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat.
2. Add the beef and cook until it’s browned and juices evaporate, stirring often
3. Remove the beef and set aside.
4. Reduce the heat to medium and add the remaining oil. Add the onion and cook until tender-crisp.
5. Add the spinach and cook just until the spinach wilts.
6. Stir the soup and water into the skillet.
7. Heat to a boil.
8. Return the beef to the skillet and reduce the heat to low.
9. Cook until the mixture is heated through.
10. Serve the beef mixture over tomato. Season to taste with black pepper.