Steak and Mushroom Florentine |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 lb boneless beef sirloin (3/4-inch thick) or 1 lb top round steak (3/4-inch thick) |
2 tablespoons vegetable oil |
1 small onion, sliced |
4 cups fresh baby spinach |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 cup water |
1 large tomato, thickly sliced |
fresh ground black pepper |
Directions:
1. Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
2. Remove beef from skillet; set aside.
3. In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
4. Add spinach and cook just until spinach is wilted.
5. Add soup and water. Bring to a boil.
6. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.
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