poor man's stroganoff

I am not sure why this recipe is called "poor man's" stroganoff because it's the most expensive stroganoff I've ever made. This one packs a punch and is loaded with mushrooms and bacon and I love the creamy tomato base. This one is a keeper!

poor man's stroganoff adapted slightly from blog: Mel's Kitchen Cafe)
serves 4-6
1-2 teaspoons olive oil
6 ounces bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 1/2 pounds lean ground beef
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
2 teaspoons soy sauce
1/2 teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried
cooked rice or egg noodles, for serving

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about 1 minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
In the same skillet, brown the ground beef with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.
Stir int he flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3 to 5 minutes until the mixture is slightly reduced and thickened. Stir in the soy sauce and paprika. Cook until flavors blend about 5 minutes on medium heat. Add sauteed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir int he sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.