Tomato-Mushroom Beef #WeekdaySupper

Do people still use snail mail?  I barely remember it exists, because here in Mexico I rarely ever receive something in the mail.  With the exception of my phone/internet bill, most of my bills are hand delivered to my door by the light company and/or bank.  Almost all of my family and friends contact me through email or Facebook.  I don't even get junk mail.  The only time I ever get anything in the mail is if I order a book on Amazon, or a good friend decides to surprise me with a foodie care package.

I didn't mean for this post to be about snail mail at all, but this recipe always reminds me of the good old days when we used to receive snail mail on a regular basis.  When we lived in the States, Hubby called his mom and dad about once a month.  And about once a week, he'd write a letter back home to send pictures of us and the kiddies.  A couple times a month, we'd get a letter back from them.

I remember one letter in particular, because it included a note and a recipe for Tomato-Mushroom Beef from my eldest sister-in-law, whom I had never met in person.  In the note, she wrote about how she had just made a super tasty guisado (dish) for everyone that was so good, she was sending me the recipe so I could make it for her little brother.  It was because of that recipe I learned that the Spanish word for mushrooms is champiñones.  Up until then I had only used (and heard) the word "hongos".

I surprised Hubby with the Tomato-Mushroom Beef the very next day.  It's been a good 15 years since I first made this recipe and it's been an old family favorite ever since.  It's one of my go-to dishes that I turn to on those really busy days, when I only have about 30 minutes to get lunch on the table.  It's hearty, saucy, and oh-so-easy to put together.  And it's got bacon!


Tomato Mushroom Beef

Ingredients:

  • 6 oz. bacon, sliced
  • 2 lbs. thin cut steak, cut in strips
  • 2 cups sliced fresh mushrooms
  • 2 small (8 oz.) cans tomato sauce


Directions:
In a large skillet over medium-high heat, cook the bacon until crisp.  Transfer the bacon pieces to a paper towel lined plate; reserve the bacon grease in the skillet.

Season the beef strips with salt and ground black pepper.  Add the beef strips to the large skillet with the bacon grease; cover and let and cook over medium-high heat, stirring occasionally, until the meat is no longer pink.

Add the bacon and mushrooms to the beef and let cook for about 5 minutes.

Stir in the tomato sauce.  Reduce heat to low; cover and let simmer for about 10 to 15 minutes or until the beef strips are tender.  Serve atop Sopa de Arroz Blanco (White Rice).  Enjoy!!! 



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11 comments

  1. Just four ingredients and yet, so delicious! I love the story of how you got the recipe. I still have a box of snail mail letters from when I was younger and it is fun to go back and read them occasionally. We'll never do that with emails, I'm sure, and that kind of makes me sad.

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  2. This looks so tasty! Mushrooms, Beef and Bacon... Where do I sign up? :)

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  3. Mmm this sounds delicious! Love that it is just four simple ingredients.

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  4. Four ingredients? Wow. How simple and it sounds delicious as well. Thanks for sharing.

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  5. I miss snail mail too. I still open my mail box every day hoping for a letter or a card. But normally it's just junk. I love this recipes! I see why it is a family favorite!

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  6. I would like to try this one, Leslie. But canned concentrated tomato soup simply does not exist in my village. Any suggestions on what I could substitute?

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  7. Steve, I used 2 small boxes of Del Valle tomato sauce. You should be able to find it any of the smaller tienditas in your village. Just ask for "puree de tomate/jitomate". :)

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  8. Good idea. Tomato sauce we have by the liter.

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  9. Oh, reading this made me hungry! Buen provecho! Do they say that often in Mexico?

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  10. Just finished making and eating this dish and have to say it was excellent! Couple of changes I made was to use a few fresh tomatoes puréed in the blender instead of the canned but I also added a fresh habanero for a little heat! The habanero addition will make this a better winter dish as it was 105 today in Merida!!!

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  11. Leslie,

    I've made this twice now (only a few days apart) and I love it!!!! So simple and so delicious! Thanks for sharing! I love onions so I added a thinly sliced onion to the pan after cooking the bacon and it was also tasty!

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