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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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

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

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