1 lb. boneless beef sirloin steak OR top round steak, 3/4-inch thick
2 tbsp. vegetable oil
1 small onion, sliced (about 1/4 cup)
4 cups baby spinach leaves, washed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
Instructions
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often. Remove beef.
HEAT remaining oil over medium heat. Add onion and cook until tender-crisp. Add spinach and cook just until spinach is wilted.
ADD soup and water. Heat to a boil. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with black pepper.
Originally Submitted
12/5/2010
0 Out of 5 from
0 reviews
You can add this Steak & Mushroom Florentine recipe to your own private DesktopCookbook.
