Bitch and...Stroganoff

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.

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