Add one teaspoon olive oil to the pan and add ground beef. Add salt and pepper, and brown on medium heat until cooked through.
As the meat is browning, bring water to a boil and add egg noodles. Cook noodles per the instructions on the package.
Remove meat from the pan and drain the grease, set meat aside in the bowl.
Add the other teaspoon of olive oil to the pan and add chopped onion. Cook until the onion is translucent, about 3-5 minutes on medium heat.
Stir in meat, crumbled bacon, and mushroom soup and let simmer for 15 minutes.
Add paprika and sour cream and let simmer for 5 more minutes.
Serve over egg noodles and top with parsley if desired.
This creamy, noodle-y, mushroom-y, bacon-y heap of deliciousness will comfort your tastebuds and warm your nostalgic heart. You can always switch out ingredients in beef stroganoff. If you’re not a ground beef fan, you can chop your favorite cut of beef, like sirloin, ribeye, or even flank steak. Don’t love egg noodles? Serve your stroggie over rice or whatever starch you prefer.
Plan ahead and have bacon for breakfast or brunch, and if you can muster the self-control, set aside five pieces for this dish; it’ll make the cooking process quicker. Otherwise, you can cook the bacon on the stovetop or bake it in the oven; it’s up to you. The oven will save you some room on the stove though, as you’ll have noodles boiling and meat browning and simmering.
If you want to add some veggies to this dish or on the side, we recommend broccolini, asparagus, or a side of green beans or Brussels sprouts. Something green may help you even out the savoriness, but you can’t really go wrong when it comes to veggies.