Ground Beef, Mushroom & Bacon Stroganoff

This was posted on Mel's Kitchen Cafe blog. It is yummy! I choose to serve it over rice instead of noodles. Easy weeknight dinner.

1 tsp olive oil

6 oz turkey bacon

8 oz sliced mushrooms

1/4 tsp salt

1 1/2 pounds lean ground beef

1 medium chopped onion

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/4 cup flour

2 TBSP tomato paste

1 cup beef broth

1 TBSP worcestershire sauce

1/2 tsp paprika

1 cup sour cream

1/4 cup chopped fresh parsley or 1 tbsp dried

Cook egg noodles or rice for serving.

In a 12 inch nonstick skillet, heat olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute. Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate with the bacon.

In same pan brown beef with onion, garlic, salt and pepper. Cook until meat is no longer pink and drain grease.

Stir in flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium. Add mushrooms and bacon back to pan. Remove from heat and stir in sour cream. Mix well. Serve as desired (rice or noodles).