Beef & Bacon Stroganoff

By Addie

Warm and saucy, this stovetop Stroganoff is real comfort! You’ll love the unexpected kick it gets from prepared horseradish.

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
• Minced fresh parsley, optional

Details

Adapted from tasteofhome.com

Preparation

Step 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.

Meanwhile, cook noodles according to package directions; drain.

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.

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REVIEWS:

I forgot to mention one thing I would definitely change about the recipe instructions. Unless you like really chewy bacon, I would cook the bacon first by itself in the pan until it is almost at the texture you like, and then add the garlic, onions, and mushrooms. I add the ground beef last and brown it with the rest of the items mostly cooked, but that is my personal preference.

This is by far the best stroganoff recipe I have ever tasted and I have tasted quite a few. I am not one to spend extra money on the special cream of mushroom soup, so I substituted a store brand of plain cream of mushroom soup and it still tasted fabulous. I also do not buy canned beef broth, so I put 2 beef bouillon cubes in 14 oz of water, and heated it in the microwave, and it turned out fine. I also skipped on the flour because i don't like it so thick.

I love this recipe and have made it several times.

The stroganoff was really good! I used gound elk meat in place of the beef and I couldn't tell the difference.

My husband just loves this meal! He asks for it again and again!

Everybody liked it. It was a bit tongue burning for me. I will cut the pepper and horseradish in half next time.

Delicious and easy. The different flavors really came together well.

It was very good and creamy.

I love the many flavors in this, great twist on the traditional! Pretty easy to make and the recipe makes a huge pot that we end up eating for lunches during the week.

I'm not a big stroganoff fan, but this was pretty good.

Very good flavor. The texture was a little weird, but I would definately make it again.

Excellent! Made this twice and it came out really good both times.

I kept the horseradish in, and everyone loved it!!!!

Love it!!!!!!! Put it on top of Mashed Potatoes, and it is fabulous!

I also left out the horseradish and used regular reduced sodium mushroom soup. My husband and kids said to make this on a regular basis!

This was very good but I did leave the horseradish out since I don't like it and I also used regular mushroom soup. It was very good.