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 "abprice@wf.net" <abprice@wf.net> on
Nov 25, 1997
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