Beef & Bacon Stroganoff
by marie burnett
serves: 6
|
|
|
|
| |
Warm and saucy, this stovetop dish is real comfort! You'll love the unexpected kick it gets from prepared horseradish. |
| Ingredients: |
| |
1 lb |
|
lean ground beef |
| |
5 ea |
|
thick-sliced bacon strips, chopped |
| |
1 cup |
|
sliced fresh mushrooms |
| |
1 ea |
|
medium onion, chopped |
| |
2 ea |
|
garlic cloves, minced |
| |
2 tbsp |
|
all-purpose flour |
| |
1 can |
|
beef broth (14.5 oz) |
| |
1 can |
|
roasted garlic cream of mushroom |
| |
2 tbsp |
|
worcestershire sauce |
| |
1 tsp |
|
pepper |
| |
1 tsp |
|
pepper |
| |
1/4 tsp |
|
salt |
| |
6 cups |
|
uncooked egg noodles |
| |
1 cup |
|
sour cream |
| |
2 tsp |
|
prepared horseradish |
| |
1/2 cup |
|
shredded white chedder |
| |
1/4 tsp |
|
paprika |
| Directions: |
| |
In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion 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.
|
|
