Steak & Mushroom Florentine

• 2 tablespoons vegetable oil
• 1 (1 lb) beef sirloin steaks or (1 lb) beef top round steak, 3/4-inch thick
• 1 small onions, sliced or 1/4 cup onion
• 4 cups fresh baby spinach leaves
• 1 (10 3/4 ounce) can condensed 98% fat-free cream of mushroom soup
• 1 cup water
• 1 large tomatoes, thickly sliced
• fresh ground black pepper

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.
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.
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.
4. SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

vegetable oil, beef sirloin, onions, fresh baby spinach leaves, cream of mushroom soup, water, tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/steak-mushroom-florentine-495691 (may not work)