Beef and Bacon Stroganoff

By june

Ingredients

• 1 lb lean ground beef (90%)
• 5 thick-sliced bacon strips, chopped
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 can (14 1/2 oz) beef broth
• 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup, undiluted
• 2 tbsp Worcestershire sauce
• 1 tsp pepper
• 1/4 tsp salt
• 1/4 tsp paprika
• 6 cups uncooked egg noodles
• 1 cup (8 oz) sour cream
• 2 tsp prepared horseradish
• 1/2 cup shredded white cheddar cheese
• Minced fresh parsley, optional

Preparation

Step 1

In a large skillet over medium heat, cook bacon until it begins to brown. Add beef, mushrooms, onion and garlic and cook until beef is no longer pink; drain. Stir in flour until blended. Add 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 the cheese. Garnish with parsley if desired.