Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Australian twist on stroganoff featuring roasted pumpkin, crispy bacon, and a creamy paprika-infused sauce. This australian-inspired beef ready in about 55 minutes pairs bacon rashers, chopped, (about 450 g) pumpkin, peeled and cubed, large 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.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bacon rashers, chopped from drying out.

Can I substitute ingredients in Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Pumpkin and Bacon Stroganoff with Smoked Paprika?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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