Russian Stroganoff with Bacon
Indulge in the rich, comforting flavors of Russian Stroganoff with Bacon, a hearty twist on the classic dish that elevates your dinner game. This recipe pairs tender strips of beef sirloin with crispy bacon, sautéed mushrooms, and a luscious sour cream-based sauce infused with Dijon mustard and smoked paprika for a subtle kick. Cooked to perfection in just under an hour, this one-pan meal combines creamy textures and savory flavors that will warm your soul. Serve it over buttery egg noodles, fluffy rice, or with a slice of crusty bread for a wholesome, satisfying meal. Perfect for a cozy family dinner or a weekend indulgence, this dish is as comforting as it is impressive.
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Recipe Information
Ingredients
- 500 grams Beef sirloin or tenderloin
- 150 grams Bacon
- 250 grams Button mushrooms
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 2 tablespoons Flour
- 400 ml Beef stock
- 200 grams Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- to taste Salt
- to taste Black pepper
- 2 tablespoons (finely chopped, for garnish) Fresh parsley
- (optional, for serving) Cooked egg noodles or rice
Instructions
Slice the beef into thin strips, about 1 cm wide and 4-5 cm long, and season them lightly with salt and pepper.
Heat a large skillet or frying pan over medium heat and add the bacon. Cook until crispy, then transfer to a plate lined with paper towels to drain. Once cooled, chop into small pieces and set aside.
In the same skillet, add 1 tablespoon of olive oil and the butter. Increase the heat to medium-high and sear the beef strips in batches to avoid overcrowding. Cook each batch for 1-2 minutes per side until browned. Remove the beef from the pan and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the chopped onions and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the sour cream, Dijon mustard, and smoked paprika, mixing until the sauce is smooth and creamy. Taste and adjust seasoning with salt and black pepper, if necessary.
Return the seared beef and chopped bacon to the skillet. Cook for an additional 5-7 minutes on low heat, allowing the beef to warm through and the flavors to meld together.
Remove the skillet from heat and garnish the Stroganoff with chopped fresh parsley.
Serve immediately over cooked egg noodles, rice, or alongside crusty bread if desired. Enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
