1 pound ground chuck
4 slices bacon, chopped
1 small onion, chopped
1 (10-3/4 ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon paprika
1 (8-ounce) carton sour cream
Warm cooked egg noodles
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until the beef crumbles and is no longer pink; drain.
Stir soup, salt, and paprika into beef mixture. Cook, uncovered, over medium heat 15 minutes, stirring occasionally. Stir in sour cream; cook until thoroughly heated. (Do not boil.) Serve beef mixture over noodles.
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