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


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

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!!! 



  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.

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

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

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

  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!

  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?

  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". :)

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

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

  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!!!

  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!