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

Steak & Mushroom Florentine

Ingredients

• 2 tablespoon vegetable oil
• 1 beef sirloin steak
• beef top round steak , 3/4-inch thick (about 1 pound), cut into thin strips
• 1 small onion , sliced (about 1/4 cup)
• 4 cup fresh baby spinach leaves
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 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 wellbrowned, stirring often. Remove the beef from the skillet.  Pour off any fat.
• 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.
• 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.
• Serving Suggestion: Serve with hot cooked whole-grain eggnoodles and a green salad with Dijonvinaigrette.  For dessert serve fresh fruit salad.

Provided by: Campbell’s Kitchen 

Source: Huffingtonpost