Steak & Mushroom Florentine

Here's a stress-free dinner idea that's quick, delicious and sure to please!

Steak & Mushroom Florentine
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 20 min.

2 tbsp. vegetable oil
1 lb. beef sirloin steak OR beef top round steak, 3/4-inch thick, cut
into thin strips
1 small onion, sliced (about 1/4 cup)
4 cups fresh baby spinach leaves
1 can (10 3/4 ounces) Campbell's(R) 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:
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add
the beef and cook until it's well browned, stirring often. Remove the
beef from the skillet. Pour off any fat.
Reduce the heat to medium. Add the remaining oil to the skillet. Add
the onion and cook until it's 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 mixture is
hot and bubbling. Serve the beef mixture over the tomato. Season with
the black pepper.
 Serves 4.

Kitchen Clip:
The steak will be easier to cut if you freeze it for about 30 minutes to
an hour before slicing.
Received on Mon Aug 17 10:17:33 2009