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Beef & Bacon Stroganoff Recipe

Beef & Bacon Stroganoff Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings


  • 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


  • 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.
  • 2. Meanwhile, cook noodles according to package directions; drain.
  • 3. 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.

Nutritional Facts

1 each: 492 calories, 23g fat (11g saturated fat), 126mg cholesterol, 1095mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 29g protein .

Reviews for Beef & Bacon Stroganoff

Sort By :
janulla80 233001
Reviewed Sep. 16, 2015

"Fast, tasty and freezes good too. Kids love it too ;)"

redmonc1 128301
Reviewed Nov. 13, 2013

"Good flavor. Quick and easy!"

katiekeiser 145981
Reviewed Oct. 9, 2013

"I used top sirloin, cut into bit size pieces, and then coated it in flour, salt and pepper in a ziploc bag, and then browned the meat to create a seared texture. I left all other parts of the recipe the same. This is the best stroganoff recipe I have ever tasted - it knocks my Grandma's recipe out of the park. I frequently serve this dish for guests, and everyone always raves about it. A MUST try!!"

kleescraga 128299
Reviewed May. 4, 2013

"Being a lover of horseradish is what made me try this dish and I was shocked when I didn't like it at all. It just did not work for me although hubby liked it. The bacon didn't add anything but additional work. I am taking this one out of "My Recipe Box.""

Marcedag 128298
Reviewed Apr. 29, 2013

"Although my family liked this dish, I thought the bacon was a little too predominate in the overall taste. I would have liked more horseradish, but I think that may have been because I didn't know if the recipe wanted me to drain the horseradish before I measured it out. This may not be a regular rotation meal but I will definitely try it again with some slight adjustments for my taste."

No_Time_To_Cook 186635
Reviewed Apr. 28, 2013

"This was excellent. I only used 1 tsp of horseradish because I was concerned it would be too overwhelming, but next time I will try 2."

Hayley2003 145980
Reviewed Apr. 12, 2013

"Too much horseradish in recipe"

benbuckner 211472
Reviewed Jun. 1, 2012

"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."

benbuckner 106009
Reviewed Jun. 1, 2012

"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."

erenteria 106003
Reviewed Mar. 8, 2012

"I love this recipe and have made it several times."

Mel(-) 128297
Reviewed Feb. 20, 2012

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

BettyC2010 171035
Reviewed Sep. 28, 2011

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

SanityBreak202 169616
Reviewed Aug. 24, 2011

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

smadden85 189469
Reviewed Feb. 8, 2011

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

pamdevone 186634
Reviewed Jan. 27, 2011

"It was very good and creamy."

Holly9 117310
Reviewed Oct. 24, 2010

"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."

VictoriaElaine 128296
Reviewed Aug. 17, 2010

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

erinmichelle 117309
Reviewed May. 13, 2010

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

talpos21 186633
Reviewed Mar. 20, 2010

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

mullenhour 117307
Reviewed Mar. 5, 2010

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

mullenhour 188167
Reviewed Mar. 5, 2010

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

scrollingfish 103269
Reviewed Feb. 13, 2010

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

whiskeyechoalpha 106002
Reviewed Jan. 30, 2010

"this was very good but i did leave the horseradish out since i dont like it and i used regular mushroom soup. it was very good"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.