| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Beef, Steaks, Possum king | 3 | Servings | |
INGREDIENTS
| 1/4 | lb | Fresh Mushrooms; sliced |
| 6 | sm | Pearl Onions; cut in quarters |
| 3 | tb | Butter |
| 1/4 | lb | Bacon; diced |
| 1 | lb | Top Sirloin Steaks; cut in 1-inch cubes |
| 1 | tb | Flour |
| 1/2 | c | Burgundy; wine |
| 3/4 | c | Beef Broth |
| 1 | Bay Leaf | |
| 2 | Cloves Garlic; minced | |
| 1/2 | ts | Ground Thyme |
| 1 1/2 | c | Carrots; diagonally sliced |
| Salt And Pepper; to taste | ||
| Noodles; hot, buttered | ||
| 1 1/2 | ts | Chopped Parsley |
INSTRUCTIONS
In large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer. Season with salt and pepper. Before serving remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley. Posted to MC-Recipe Digest V1 #924 by "[email protected]" <[email protected]> on Nov 25, 1997
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