Huffpost Taste

Steak & Mushroom Florentine

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Steak & Mushroom Florentine

Steak & Mushroom Florentine
Provided by:
total prep 275 calories/serving
Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.


  • 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


  • 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.
  • 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 egg noodles and a green salad with Dijon vinaigrette.  For dessert serve fresh fruit salad.