Beef & Bacon Stroganoff Recipe

Ingredients

• 1 pound lean ground beef (90% lean)

• 5 thick-sliced bacon strips, chopped

• 1 cup sliced fresh mushrooms

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1 can (14-1/2 ounces) beef broth

• 1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted

• 2 tablespoons Worcestershire sauce

• 1 teaspoon pepper

• 1/4 teaspoon salt

• 1/4 teaspoon paprika

• 6 cups uncooked egg noodles

• 1 cup (8 ounces) sour cream

• 2 teaspoons prepared horseradish

• 1/2 cup shredded white cheddar cheese (I omitted this)

• Minced fresh parsley, optional

Directions

1. In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
2. Meanwhile, cook noodles according to package directions; drain.
3. Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.