Beef Burgundy
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:14pm

Ingredients




pound Fresh Mushrooms, sliced
6 smalls Pearl Onions, cut in quarters
3 tablespoons Butter
pound Bacon, diced
1 pound Top Sirloin Steaks, cut in 1-inch cubes
1 tablespoon Flour
cup Burgundy, wine
cup Beef Broth
1 Bay Leaf
2 Cloves Garlic, minced
teaspoon Ground Thyme
cup Carrots, diagonally sliced
Salt And Pepper, to taste
Noodles, hot, buttered
teaspoon Chopped Parsley

Preparation

1 In large skillet, saute mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. 2 Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. 3 Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. 4 Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. 5 Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. 6 Add carrots and cooked bacon, and cook covered, for 15 minutes longer. 7 Season with salt and pepper. 8 Before serving remove bay leaf. Serve over hot buttered noodles. 9 Sprinkle with parsley.