It was unseasonably cool in Phoenix yesterday (only 98 degrees…) and we have also been experiencing unusually humid and rainy weather for the last several days. So the Bitch and BBQ I was planning for the evening was moved indoors and I decided to whip up some Beef and Bacon Stroganoff instead.
There are many ways to make a stroganoff sauce, but the easiest and least time consuming way is with Campbell’s Cream of Mushroom soup. This is one of my favorite “quick meals” to make after a long day at work. First I fried a few strips of bacon. When the bacon reached the point of being crispy, I removed it from the frying pan and put it on a paper-towel lined plate to drain the excess fat. When the bacon had cooled enough to touch it, I ripped it into small pieces. I left the remaining bacon grease in the frying pan and used it to cook beef tenderloin cubes to medium rare. I then added some mushroom slices and cooked them with the beef for about 2 minutes before adding a can of Cream of Mushroom soup and the bacon. I stirred the sauce well and let it simmer over medium heat for 8-10 minutes. I served the stroganoff sauce over egg noodles. We also had some delicious corn on the cob, along with several glasses of Bitch, of course.
For the bacon I used Swiss Meats hickory smoked, honey cured bacon. It is a really beautiful bacon with a very distinct flavor. It is one of the best bacons I’ve had in a long time – you can purchase it on The Grateful Palate website.
As we were finishing dinner, there was a beautiful sunset happening and the rain had let up, so we spent the rest of the evening relaxing on the patio while enjoying a few more glasses of wine and listening to Jack Johnson.