INGREDIENTS
4 cups
beef stock
1
medium tomato, diced (or a 14.5 ounce can diced tomatoes)
1/4 cup
chopped dill pickles
2 tbsp
Dijon Mustard
2 tbsp
Worcestershire sauce
2 tbsp
chopped fresh flat-leaf parsley
1 tsp
sea salt, more to taste
1/2 tsp
black pepper
1 1/2 lb
ground beef
1
small onion, diced
4 cloves
garlic, minced
1 1/2 cups
shredded sharp cheddar cheese
1 cup
heavy cream
8
slices bacon, cooked crisp and crumbled