Beef & Bacon Stroganoff

By heathergoodman

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

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; 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.