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Steak & Mushroom Florentine
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| Prep Time: 5 min Cook Time: 20 min Ingredients | |
| 1 tbsp (15 mL) | canola oil |
| 1 lb (500 g) | boneless beef sirloin grilling steak, cut into thin strips |
| 1 small | onion, sliced |
| 2 cloves | garlic, minced |
| 4 cups (1 L) | fresh baby spinach leaves |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup | |
| 2/3 cup (150 mL) | water |
| 1/8 tsp (0.5 mL) | freshly ground black pepper |
| 4 cups (1 L) | hot cooked rice or noodles, prepared without salt |
Directions
1. Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.
2. Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted.
3. 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.
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