Steak & Mushroom Florentine

Tonight's supper takes familiar, accessible ingredients and turns them
into a meal that's anything but ordinary!

Steak & Mushroom Florentine
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 10 min.

1 lb. boneless beef sirloin steak OR top round steak, 3/4" 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(R) Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup
1 cup water
1 large tomato, thickly sliced
 Freshly ground black pepper

Directions:
 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. Serves 4.

Kitchen Clip:
The beef will be easier to slice into thin strips if you freeze it for
about 30 minutes before slicing.
Received on Thu Sep 27 16:36:21 2007