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Ingredients
1 Pound lean ground beef (90% lean)
5 Thick-sliced bacon strips, chopped
1 Cup fresh mushrooms, sliced
1 Medium onion, chopped
2 Garlic cloves, minced
2 Tablespoons all-purpose flour
1 (14 1/2 oz) Can beef broth
1 (10 3/4 oz) Can cream of mushroom with roasted garlic soup, undiluted
2 Tablespoons Worcestershire sauce
1 Teaspoon pepper
1/4 Teaspoon salt
1/4 Teaspoon paprika
6 Cups uncooked egg noodles
8 Ounces sour cream
2 Teaspoons prepared horseradish
1/2 Cup shredded white cheddar cheese
Instructions
In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Meanwhile, cook noodles according to package directions; drain.
Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese.