Steak and Mushroom Florentine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sirloin steak strips, onion and baby spinach are sauteed and served in a creamy mushroom sauce. Ingredients:
1 pound boneless beef sirloin steak |
2 tablespoons vegetable oil |
1 small onion, sliced |
4 cups baby spinach leaves, washed |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup |
1 cup water |
1 large tomato, thickly sliced |
freshly ground black pepper |
Directions:
1. Slice beef into very thin strips.
2. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often. Remove beef.
3. Heat remaining oil over medium heat. Add onion and cook until tender-crisp. Add spinach and cook just until spinach is wilted.
4. 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.
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