Ground Beef Stroganoff with Vegetables and Bacon

1.In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

2.Add the ground beef to the skillet with the bacon fat. Cook, breaking it up with a spoon, until browned. Drain off any excess fat and set the beef aside.

3.Add the chopped onion, minced garlic, diced carrot, and diced red bell pepper to the skillet. Sauté over medium heat until the vegetables are softened, about 5-7 minutes.

4.Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute, stirring constantly.

5.Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened.

6.Return the browned ground beef to the skillet. Stir in the heavy cream and Worcestershire sauce.

7.Season with salt and black pepper to taste. Simmer gently for 5-10 minutes, or until the sauce has thickened to your desired consistency. Do not boil after adding the cream.

8.Stir in most of the reserved crispy bacon.

9.Serve the stroganoff hot, garnished with fresh chopped cilantro, sliced scallions, and the remaining crispy bacon.