Real Russian Stroganoff

• 4 slices bacon
• unsalted butter
• 6 -8 mushrooms, sliced
• 1 medium yellow onion, sliced thinly
• 1 (12 ounce) sirloin steaks, cut into strips
• flour (for dredging)
• 2 tablespoons beef bouillon
• 3/4 cup white wine (Dimetri -- Red will make your sauce pinkish, so use white)
• 1 cup sour cream
• 1/2 tablespoon Worcestershire sauce
• salt & freshly ground black pepper
• cooked egg noodles
• parsley

1. In a cast iron or heavy skillet, cook bacon.
2. Drain on paper toweling.
3. Dredged in flour and brown sirloin in bacon drippings, set aside.
4. Drain all but 1 tablespoon drippings.
5. Add 2 tablespoons unsalted butter.
6. Saute onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
7. Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
8. Cover and simmer for 25 minutes.
9. Just before serving, add sour cream and crumbled bacon; stir to combine.
10. During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
11. Serve over noodles; garnish with parsley.

bacon, unsalted butter, mushrooms, yellow onion, flour, beef bouillon, white wine, sour cream, worcestershire sauce, salt, egg noodles, parsley

Taken from www.food.com/recipe/real-russian-stroganoff-113810 (may not work)