2 tablespoons vegetable oil1 pound beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips1 small onion, sliced (about 1/4 cup)4 cups baby spinach1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup water1 large tomato, thickly sliced1 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.