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–+ servings

Creamy Beef and Bacon Stroganoff with Mushrooms

Beef And Bacon Stroganoff
This Beef Stroganoff recipe is so simple to make and absolutely delicious.  With the extra added bonus of bacon, your family will want you to cook this all the time.
Kylie
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 4 people

Equipment

  • Fry Pan

Ingredients

  • 500 g Sirloin Steak Cut into thin strips
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 Medium Onion Finely Diced
  • 500 g Mushrooms Sliced
  • 2 Garlic Cloves Crushed
  • 100 g Bacon Diced
  • 1 tbsp Plain Flour (all-purpose flour)
  • 1 cup Beef Stock (beef broth)
  • ¾ cup Thickened Cream (heavy whipping cream)
  • ¼ cup Sour Cream
  • 1 tbsp Worcestershire Sauce
  • ½ tsp Dijon Mustard
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Instructions

  • So that your Fettachini, rice or other pasta is ready at the same time. Start to boil your water and cook according to packet directions.
  • In a large frypan heat the oil over medium-high heat. Once hot add half the meat and sear for approx 30 seconds to a minute. Remove the meat and place in a large bowl or plate and cover to keep warm. Repeat with the other half of the meat.
  • In the same frypan add the butter, onion and mushrooms. Sautee for 2 minutes and then add the bacon. Continue sauteeing for a further 6 minutes, or until the liquid has evaporated.
  • Add the flour and garlic and continue to stir until all the flour is incorporated into the rest of the ingredients.
  • Add the beef stock and stir. While stirring, make sure you scrap your wooden spoon on the bottom of the frypan to scrape off anything that may be sticking.
  • Pour in the thickened cream and stir through. Let it simmer for a couple of minutes or until it thickens slightly. Remember to stir to avoid anything sticking to the bottom.
  • In a small bowl add your sour cream and a spoonful of the liquid. Continue to add a spoonful at a time and mix until the sour cream is tempered and then add the sour cream to the frypan and stir through.
  • Add Worcestershire sauce, Dijon Mustard, salt and pepper and stir through. Continue to simmer while stirring until the sauce becomes creamy.
  • Add the meat back into the frypan along with any of the juices that are at the bottom of the bowl or plate and stir until the meat is fully covered with the sauce and warmed through.

Notes

Serve on top of Fettachini, Mashed Potatoes or Rice.