Flank Steak Florentine

*Excellent with a side of whole white canned potatoes*


  • 1 package frozen spinach (10 oz)
  • ¼ pound mushrooms
  • 3 Tbs butter
  • ½ onion (chopped)
  • 1 clove garlic (minced)
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 2 dashes Tabasco sauce
  • ¼ cup parsley (minced)
  • 1 beef flank steak (about 1 ½ pounds)
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 1 can cream of mushroom soup (10 ¾ oz)
  • 2 Tbs dry vermouth (optional)


Preheat oven to 375. Cook and drain spinach. Chop ½ of mushrooms and sauté in butter. Add onion and garlic. Stir in salt, pepper, Tabasco sauce, parsley, and spinach. Place on flank steak in lengthwise center strip. Roll beef. Secure with small skewers. Place in a baking dish. Dissolve bouillon cubes and pour over beef roll. Bake for 45 minutes. Baste often with bouillon juice. Remove roll from pan. Place pan on range top. Add undiluted mushroom soup, the rest of mushrooms (sliced), and vermouth if desired. Stir into pan until heated through. Slice beef and top with surrounding mushroom sauce.