Steak & Mushroom Florentine

Campbell's Steak & Mushroom Florentine Recipe

Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Servings: about 1 cup each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

2 tablespoons vegetable oil
1 pound 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 baby spinach
1 can (10 3/4 ounces) 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
1 dash Freshly ground black pepper

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

  • 2

    Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.

  • 3

    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 beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.

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  • Serving Suggestion: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.
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RID#27072

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