Roast Beef Florentine

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Roast Beef Florentine

1/2 lb. fresh mushrooms or 1 can sliced mushrooms (6 to 8 oz.)

3 Tbsp. butter or margarine -- divided

1/3 cup chopped onion

1/2 cup soft bread crumbs

1 egg -- lightly beaten

6 thin slices (1/2 lb.) cooked roast beef

1 can frozen or canned cut green beans

1 (10 3/4 oz.) can condensed golden mushroom soup ground black pepper

Rinse, pat dry mushrooms; slice half of the fresh mushrooms. Chop remaining half or drain canned mushrooms; set aside.

In a medium skillet, melt 2 tablespoons of the butter. Add onion and chopped mushrooms or half of the canned mushrooms. Saute for 2 minutes. Remove from heat.

Stir in bread crumbs and egg.

Place about 2 tablespoons of the mushroom mixture on each slice of roast beef. Roll up, jelly-roll fashion and set aside. Arrange green beans in the bottom of a 1' x 6" x 2" shallow casserole. Top with roll-ups; set aside.

In another skillet, melt remaining 1 tablespoon butter. Add reserved sliced mushrooms and saute for 2 minutes. Stir in soup and black pepper. Cook and stir until hot. Spoon over roll-ups.

Cover tightly and bake in oven at 350° F. for about 15 minutes. Serve over buttered noodles or rice.

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