Steak & Mushroom Florentine

Time is on your side tonight, as this simply delicious dinner is ready
in a snap!

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.
 Serving Suggestion: Serve with hot cooked whole-grain egg noodles and
a green salad with Dijon vinaigrette. For dessert serve fresh fruit
salad. Serves 4.

Kitchen Clip:
To make the beef easier to slice, place it in the freezer for about 30
minutes before slicing.
Received on Thu Feb 5 14:57:16 2009