Inside Round With Stroganoff Hunter Sauce

Make the Hunter Stroganoff Sauce

1. Add bacon to a large skillet and render at medium heat until crispy. Remove bacon and set aside.
2. Toss beef strips in flour.
3. Add beef to the pan and brown quickly. Remove from pan and set aside.
4. Add onion and butter and sauté until translucent. Add garlic and chopped thyme.
5. Add mushrooms and mix to combine. Add tomato paste and cook for a couple minutes, stirring.
6. Gradually add beef broth, Worcestershire, and mustard.
7. Add the seared beef. Bring to a simmer and cook until slightly thickened and tender, about 1 hour.
8. Take a few tablespoons of sauce from the skillet and mix with sour cream in a separate bowl to temper the cream.
9. Stir the tempered sour cream into the skillet, mixing well. Turn off the heat, avoiding bringing the sauce to a boil.
10. Season with salt and pepper. Add the cooked bacon back into the sauce.
11. Simmer until sauce is thick. Add a splash of water, white wine, or broth if it becomes too thick.
12. Serve with fresh chopped chives.
13. Serve with cooked egg noodles, spaetzle, or rice.