Ingredients
- 1 teaspoon olive oil
- 6 ounces turkey bacon, diced
- 8 ounces sliced mushrooms
- 1/4 teaspoon salt
- 1 1/2 pounds lean ground beef or ground turkey
- 1 medium red or yellow onion, chopped
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon 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
Directions
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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.
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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.
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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 or hot, cooked rice.