Tuesday, December 8, 2009

Steak and Mushroom Forentine

From Camp bells Kitchen

2 tablespoons vegetable oil

1 beef sirloin steak

OR 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.

Review: I added some fresh mushrooms and did not serve this over tomatoes but other than that I followed the recipe to a T and it was yummy! It is easy as well. Will make this again!

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