This is amazing. It's another one from melskitchencafe and we love it. Such a nice flavorful difference from the basic stroganoff but still easy to prepare!
1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried
*In a nonstick skillet heat the olive oil and saute the diced bacon over medium heat until it's crispy. Remove bacon to a paper-towel and put diced mushrooms on the skillet (add more olive oil if you need to) stirring occasionally for about a minute, then add salt. Continue cooking mushrooms until they are soft and have let go of most their juices. Then transfer them to same place as bacon.
In the same skillet, brown the meat with onion, garlic, salt and pepper. Cook fully and drain 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. So delicious!!!