In my opinion, you should just never try to re-make your husband's favorite dish from his Momma or Grand-mama. No matter how scrumptious yours may be, you can never over-come that emotional attachment or memory. So, I have never even ventured into any kind of "anoff". However, when I saw Mel's recipe for this Poor Man's Stroganoff, even though it was a stroganoff, it was different enough not to matter. Plus, it had bacon in it. I mean, come on....bacon and a creamy sauce, I am sold!
This was such comfort food...nothing fancy, just fantastic simple flavors that do the dance well. Delish!!!
Poor Man's Stroganoff
Recipe Source: Mel's Kitchen Cafe
- 1-2 tsp olive oil
- 6 oz turkey bacon, diced (I used center cut, though I think a good peppered bacon would be AMAZING)
- 8 ounces sliced mushrooms
- 1/4 tsp salt
- 1 ½ pounds lean ground beef or ground turkey
- 1 medium red or yellow onion, chopped
- 2 cloves garlic, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- ¼ cup flour
- 2 TBSP tomato paste
- 1 cup low-sodium beef broth
- 1 TBSP Worcestershire Sauce
- ½ tsp paprika
- 1 cup sour cream, light or regular
- 1/4 cup chopped fresh parsley or 1 tablespoon dried
Cooked egg noodles or rice, for serving
In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the 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.
This recipe has been linked up at:
Simply Sweet Home
Eat at Home