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Beef & Bacon Stroganoff

Beef & Bacon Stroganoff
Warm and saucy, this stovetop Stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. —Melissa Millwood, Lyman, South Carolina
6 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
© Taste of Home 2013

2 of 2

Beef & Bacon Stroganoff (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 cup beef mixture with 1-1/4 cups noodles and 4 teaspoons cheese equals 492 calories, 23 g fat (11 g saturated fat), 126 mg cholesterol, 1,095 mg sodium, 39 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013