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Steak & Mushroom Florentine https://www.metro.ca/userfiles/image/recipes/bœuf-champignons-florentine-6793.jpg PT05M PT20M PT25M
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.
4
4 23 5 2
1 Tbsp. (15 mL) canola oil 1 lb (500 g) boneless beef sirloin grilling steak, cut into thin strips 1 small onion, sliced 2 clove 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
Steak & Mushroom Florentine

Steak & Mushroom Florentine

Rate this recipe
23 Votes
4
servings
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1 lb
    (500 g)
    boneless beef sirloin grilling steak, cut into thin strips
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  • 1
    small onion, sliced
  • 2
    clove garlic, minced
  • 4 cups
    (1 L)
    fresh baby spinach leaves
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    ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

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    312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

    ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

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    ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

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    312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

  • 1 can
    (284 mL)
    condensed low fat cream of mushroom soup
  • 2/3 cup
    (170 mL)
    water
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  • 1/2 pinch
    freshly ground black pepper
  • 4 cups
    (1 L)
    hot cooked rice or noodles, prepared without salt
Imprimer ma sélection

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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