Southern Style Stroganoff

Trim chuck steak of any visible fat and slice into strips approximately 1/2 inch thick and 2 inches long. Season lightly with salt and pepper.

Melt butter in a large skillet over medium heat. Add beef strips and saute until browned on both sides. Remove beef with a slotted spoon to a large bowl; cover and set aside.

See note #2 below… In the same skillet, add onions and cook for 5 minutes, stirring occasionally. Then add sliced mushrooms; cover and cook for 10 minutes, stirring occasionally. Remove vegetables with a slotted spoon (I put them in the bowl with the beef.)

Still over medium heat, sprinkle flour over the pan juices and whisk to blend. Gradually add the beef broth, whisking until mixture is thickened and bubbly.

Add the cream cheese; whisk until smooth. (There may be small flecks of cream cheese remaining, but it “melts down” as it cooks.) Stir in the white wine and mustard. Return beef, onions and mushrooms to the pan; stir to coat well with sauce. Lower the heat and simmer covered, for 1 hour, stirring occasionally. Just before serving, stir in the crumbled bacon.

NOTE: Depending on the saltiness of your bacon, you may wish to omit the salt (when seasoning the beef strips) and wait to “salt to taste” after the bacon has been added.

NOTE #2: If you’re REALLY feeling like a Southerner, throw a tablespoon or two of bacon grease in the pan before you saute the onions and mushrooms. But again, adjust your seasonings accordingly.