<http://schema.org/recipeInstructions>
" 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\u00A0the remaining oil in the skillet over medium heat.\u00A0 Add the onion and cook until tender-crisp.\u00A0 Add the spinach and cook until the spinach\u00A0is wilted. Stir the\u00A0soup and water in the skillet and heat to a boil. Return the beef to the skillet.\u00A0 Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper. Serving Suggestion: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette.\u00A0 For dessert serve fresh fruit salad.Using Campbell&amp;#039;s&amp;amp;reg; Condensed 98% Fat Free Cream of Mushroom Soup:  Calories 256, Total Fat 13g, Saturated Fat 3g, Cholesterol 61mg, Sodium 459mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 23g, Vitamin A 63%DV, Vitamin C 24%DV, Calcium 6%DV, Iron 18%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9035/steak-mushroom-florentine-recipe-campbells-1109/>