Beef Sirlon Steak with Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1lb boneless beef sirloin steaklarge onion, sliced (about 1 cup)1 small red pepper (about 1/2 cup)3 cloves garlic, minced1 can Campbells condensed cream of mushroom soup (98% fat free)1/2 cup water1-1.5 tablespoons balsamic vinegar (depending on taste)1 teaspoon dried rosemary, crushed7 ounces (200 grams) kaleside of hot mashed potatoes or brown rice!!!
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.
Serving Size: makes 4 - 4oz servings
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.
Serving Size: makes 4 - 4oz servings
Nutritional Info Amount Per Serving
- Calories: 368.5
- Total Fat: 14.7 g
- Cholesterol: 107.1 mg
- Sodium: 688.1 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.2 g
- Protein: 37.3 g
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