There is absolutely nothing fancy about this meal but the flavors are so delicious, I swear, you’ll think you are at a five-star restaurant gobbling down hamburger stroganoff.
Jennie C, a reader, sent me this recipe a long time ago, and I’ve made it many times since, tweaking it here and there to make it a bit lighter and with a few other changes (I know, I know, you are all fainting in disbelief that I lightened up a recipe…I do what I can).
A rich, hearty sauce is packed with simple flavors like garlic, the slight hint of tomato, a dash of Worcestershire, the sweetness of paprika and finished off with sour cream.
Meaty, delicious and so simple, this meal is fantastic served over noodles or rice. Who knew simple ground beef (or turkey) stroganoff could taste so terrific? The secret is definitely in the sauce.
1/4 cup chopped fresh parsley or 1 tablespoon dried
Cooked egg noodles or rice, for serving
In a 12-inch nonstick skillet, heat 1-2 teaspoons 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 (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.
Stir in the 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 heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.
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