Ingredients:

• 1 lb. ground beef*
• 5 thick-sliced bacon strips, chopped
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 TBSP all-purpose flour
• 1 can beef broth
• 1 can condensed cream of mushroom with roasted garlic soup, undiluted
• 2 TBSP Worcestershire sauce
• 1 tsp pepper
• 1/4 tsp salt
• 1/4 tsp paprika
• 1 cup sour cream
• 2 tsp prepared horseradish
• 1/2 cup shredded white cheddar cheese**

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until well-blended. Add broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat, simmer, uncovered, for 10-15 minutes, stirring occasionally. Stir sour cream and horseradish into beef mixture, heat through (do not boil.) Serve with egg noodles. Sprinkle with cheese.

*The ground beef was good but chunks of meat, like stew meat, would be even better.
**I forgot to top this with cheese, so I don’t know if the cheese is good on it or not. But I do know it’s really good without it.

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