| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Top round steak; 2" cubes |
| 2 |
tb |
Butter (or marg.); melted |
| 3 |
tb |
All-purpose flour |
| 1/2 |
c |
Dry sherry |
| 5 |
sl |
Bacon |
| 24 |
sm |
Onions; peeled; about 1 lb. |
| 1 |
lb |
Mushrooms; small, fresh |
| 3/4 |
c |
Consomme; undiluted |
| 1/4 |
c |
Water |
| 1 |
c |
Burgundy |
| 2 |
tb |
Tomato paste |
| 2 |
|
Bay leaves |
|
pn |
Chives; frozen, chopped |
|
pn |
Thyme; dried |
|
pn |
Tarragon; dried |
|
pn |
Parsley; chopped |
INSTRUCTIONS
Brown steak in butter in a heavy Dutch oven. Combine flour and sherry,
stirring until well blended; stir into Dutch oven.
Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add
to steak.
Saute onions in bacon drippings until tender; remove with a slotted spoon,
and add to steak. Saute mushrooms in remaining bacon drippings; drain
well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and simmer
over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional
30 minutes.
SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy
Coleman.
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