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Steak & Mushroom Florentine

Steak & Mushroom Florentine

4
(22)

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

serves 4 people

Ingredients

cost per recipe: $6.57

The price is determined by the national average.

  • 2

    tablespoons vegetable oil

  • 1

     pound beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips

  • 1

    small onion, sliced (about 1/4 cup)

  • 4

    cups baby spinach

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    cup water

  • 1

    large tomato, thickly sliced

  • 1

    dash freshly ground black pepper

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Recipe Tips

  • Serving Suggestion: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(22)
  • stormin555

    April 11, 2011

    Steak & Mushroom Florentine

    I just made this and it is soooo yummy! I too added fresh sliced mushrooms and sprinkled parm. cheese on top at end. I also served it over some egg noodles. Oh so good!

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    (3) (0)
  • thtushldknw

    October 7, 2012

    it was ok

    I cooked the meat to a T and paid a good price for a good quality, but the meat still came out kinda tough, and this recipe had hardly any flavor so i tried to season it enough but it still didnt taste as good as it looked. very bland

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    (0) (0)
  • Brenda C.

    May 9, 2012

    Steak & Mushroom Florentine

    I wasn't that impressed with this one. It was pretty plain and required a little too much seasoning to get the taste I really wanted. However, my oldest son does not like spinach at all. He ate seconds of this recipe! My youngest son had thirds which is very uncharacteristic of him! I had to give it a thumbs up after these milestones!!!

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    (0) (0)
  • Melissa T.

    February 13, 2012

    Steak & Mushroom Florentine

    The first time I made this I used chicken breast and egg noddles. It was ok. I'm making it again tonight using the steak and egg noodles, and maybe milk in place of some of the water. That sounds amazing!

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    (0) (0)
  • dgh18

    January 17, 2012

    Steak & Mushroom Florentine

    I liked it but even after adding some seasonings, Worcestershire, and fresh mushrooms I found it a little bland. I will make it again but next time I would sub the water with 2/3 cup Marsala wine and 1/3 cup 1/2 1/2 or canned milk. will also add the wine prior to the soup so that the spinach has a chance to absorb some of the flavor.

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    (0) (0)

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