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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 pound(s) lean ground beef (90% lean) |
5 thick-sliced bacon strips, chopped |
1 cup(s) sliced fresh mushrooms |
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoon(s) all-purpose flour |
1 14 1/2-ounce can(s) beef broth |
1 10 3/4-ounce can(s) condensed cream of mushroom with roasted garlic soup, undiluted |
2 tablespoon(s) worcestershire sauce |
1 teaspoon(s) pepper |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) paprika |
6 cup(s) uncooked egg noodles |
1 cup(s) (8 ounces) sour cream |
2 teaspoon(s) prepared horseradish |
1/2 cup(s) shredded white cheddar cheese |
minced fresh parsley, optional |
Directions:
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.
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