Steak & Mushroom Florentine

Steak & Mushroom Florentine
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time

Ingredients

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  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1 lb
    (500 g)

    boneless beef sirloin grilling steak, cut into thin strips

  • 1

    small onions, sliced

  • 2

    cloves garlic, minced

  • 4 cups
    (1 L)

    fresh baby spinach leaves

  • 1 can
    (284 mL)

    condensed low fat cream of mushroom soup

  • 2/3 cup
    (170 mL)

    water

  • 1/2 pinch

    freshly ground black pepper

  • 4 cups
    (1 L)

    hot cooked rice or noodles, prepared without salt

Preparation

Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.

Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted. Stir in soup, water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper, if desired. Serve over rice or noodles.

Source: Campbell