Texas Bacon Stroganoff
Indulge in the hearty, smoky flavors of Texas Bacon Stroganoff, a bold twist on the classic comfort food. This savory dish begins with crispy, golden bacon and tender strips of seared beef sirloin, all enveloped in a rich, creamy sauce crafted from sour cream, Dijon mustard, and a touch of paprika for depth. Earthy mushrooms, sautéed with onions and garlic, bring a rustic balance to the dish, while a velvety, beef-broth base ties the flavors together seamlessly. Served over buttery egg noodles and garnished with fresh parsley, this stroganoff is the ultimate fusion of Southern-style indulgence and traditional comfort. Perfect for busy weeknights or a cozy dinner party, this recipe promises to satisfy cravings and leave your kitchen filled with mouthwatering aromas.
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Recipe Information
Ingredients
- 8 slices bacon
- 1 pound beef sirloin steak
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces egg noodles
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it into small pieces, and set it aside. Reserve about 2 tablespoons of the bacon grease in the skillet.
Cut the beef sirloin steak into thin strips, about 1/2 inch thick. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the skillet with the bacon grease over medium-high heat. Add the beef strips and sear them for 2-3 minutes on each side until browned and mostly cooked through. Remove the beef from the skillet and set it aside.
Reduce heat to medium. In the same skillet, add the unsalted butter. Once melted, stir in the diced onions and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Sprinkle the all-purpose flour evenly over the mushrooms and stir until coated. Slowly pour in the beef broth while continually stirring to avoid lumps. Simmer for 3-4 minutes until the sauce begins to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, and remaining salt and pepper. Mix well to create a creamy sauce.
Return the cooked beef and crumbled bacon to the skillet, stirring to coat them evenly with the sauce. Simmer on low for 5 minutes to let the flavors meld together.
While the sauce simmers, cook the egg noodles according to the package instructions in salted boiling water. Drain the noodles and toss them with a small amount of butter to prevent sticking.
Serve the Texas Bacon Stroganoff over the egg noodles. Garnish with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 897 mg | 19% | |
*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.
