Beef Stroganoff



4 slices bacon (cut into 1/2 inch pieces, completely optional)
1 pound of beef (cut into thin slices)
1 tablespoon butter
1 onion (sliced)
1 (8 ounce) package cremini mushrooms (sliced)
2 cups beef stock (or red wine or a combination of both)
1 tablespoon tomato paste
1 tablespoon paprika
1 teaspoon dried dill
salt and pepper to taste
2 tablespoons all-purpose flour
1/4 cup beef stock
1/2 cup sour cream (low fat if you desire)
2 tablespoons dill (chopped)

1. Cook the bacon in the pan and set aside. Saute the beef in the bacon grease until it is no longer pink, about 5 minutes and set aside.
2. Melt the butter in the pan. Add the onions and saute until tender, about 5 minutes. Add the mushrooms and saute until tender, about 5 minutes. Add the bacon, beef, stock, tomato paste, paprika, dill, salt and pepper and bring to a boil.
3. Reduce the heat, cover and simmer until the meat is tender, about 60-90 minutes. Mix the flour into the stock and stir it into the beef. Bring to a boil and cook while stirring until it has thickened, about 2-3 minutes. Remove from heat and stir in the sour cream and dill. Serve over noodles or rice.

Yield: 4 servings