Real Russian Stroganoff - cooking recipe

Ingredients

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

Preparation

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