Steak And Mushroom Florentine

• 1 lb boneless beef sirloin (3/4-inch thick) or 1 lb top round steak (3/4-inch thick)
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 4 cups fresh Baby Spinach
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 cup water
• 1 large tomatoes, thickly sliced
• fresh ground black pepper

1. Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
2. Remove beef from skillet; set aside.
3. In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
4. Add spinach and cook just until spinach is wilted.
5. Add soup and water. Bring to a boil.
6. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.

beef sirloin, vegetable oil, onion, spinach, condensed cream, water, tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/steak-and-mushroom-florentine-161912 (may not work)