Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A comforting Australian twist on stroganoff featuring roasted pumpkin, crispy bacon, and a creamy paprika-infused sauce. This Russian-inspired beef recipe, ready in about 55 minutes, pairs bacon rashers, chopped, pumpkin, peeled and cubed, onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices bacon rashers, chopped
• 3 cups (about 450 g) pumpkin, peeled and cubed
• 1 large onion, finely sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 cups mushrooms, sliced
• 3/4 cup sour cream
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp flat-leaf parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz egg noodles, cooked

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 cups peeled and cubed pumpkin with 1 tbsp olive oil and 1/2 tsp salt. Roast on a baking tray for 25 minutes until tender and lightly caramelized.
2. Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 6 chopped bacon rashers and cook until crispy, about 5-7 minutes. Remove bacon and set aside, leaving rendered fat.
3. Step 3: In the same skillet, add 1 large finely sliced onion and 2 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant.
4. Step 4: Add 2 cups sliced mushrooms and 1 tsp smoked paprika. Cook for 5 minutes until mushrooms release moisture and start to brown.
5. Step 5: Stir in 1 cup beef broth and 1 tbsp Worcestershire sauce, simmering for 3 minutes to reduce slightly.
6. Step 6: Return roasted pumpkin and crispy bacon to skillet. Remove from heat, then stir in 3/4 cup sour cream until sauce is creamy and coats ingredients well. Season with 1/2 tsp black pepper.
7. Step 7: Serve stroganoff over 12 oz cooked egg noodles and sprinkle with 2 tbsp chopped flat-leaf parsley for freshness.