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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Warm and saucy, this stovetop Stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. 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 king arthur unbleached 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:
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.
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