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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