Tuesday, December 27, 2011

Beef and Bacon Stroganoff

I love my mom's stroganoff, so I was hard pressed to try another type of recipe for stroganoff. Besides, why mess with something that isn't broken? But, the allure of BACON won out in the end and it was worth it! ;) Once I got past the "what? no rice" part of me - hey that's what we ALWAYS served it with... I tried it and thought that it wasn't too bad! Josh and his mom raved about it and were very happy with the end result of my newest dish... Guess we'll have to try it again - maybe with rice next time! :)

Beef and Bacon Stroganoff
(recipe found in Taste of Home)

1 pound lean ground beef
5 thick sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium obnion, chopped
2 garlic cloves, minced
1 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

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 broth, soup, worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

Meanwhile, cook noddles according to package directions; drain. Stir sour creamand horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with the cheese.

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