|Beef flank steak||1 1/2 Pound , pounded thin|
|Fresh mushrooms||1/4 Pound|
|Finely chopped onion||2 Tablespoon , finely chopped|
|Garlic||1 Clove (5 gm) , finely chopped|
|Frozen chopped spinach||10 Ounce , defrosted and well drained (1 Package)|
|Condensed golden mushroom soup||10 3/4 Ounce (1 Can)|
|Water||1/3 Cup (5.33 tbs)|
Score one side of steak in diamond pattern.
Chop 1/2 cup mushrooms.
In medium glass bowl, combine mushrooms, onion, garlic and butter; cook at HIGH 2 to 3 minutes or until onions are tender.
Add spinach; stir.
Spread spinach mixture on unscored side of steak, roll-up jelly roll fashion starting with narrow end.
Secure with wooden toothpicks.
Place seam side down in 12x8 inch dish.
In 4-cup glass measure, combine soup and water.
Stir until smooth.
Add remaining mushrooms, sliced.
Pour over steak.
Serving size Complete recipe
Calories 1687Calories from Fat 826
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 42 g210%
Trans Fat 0 g
Sodium 2552 mg106.33%
Total Carbohydrates 48 g16%
Dietary Fiber 11 g44%
Sugars 7 g
Protein 163 g326%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet