Steak & Mushroom Florentine
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 Condensed Cream of Mushroom Soup
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
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.