Beef Burgundy
¼ lb. Crimini mushrooms, sliced
6 – 8 pearl onions, quartered
3 tbsp. butter
¼ lb. bacon, diced
1 lb. filet beef tips or top sirloin, diced into 1†cubes
1 tbsp. all-purpose flour
¾ cup burgundy wine
¾ cup beef broth
2bay leaves, whole
2 garlic cloves, minced
1 tsp. fresh thyme
1 ½ cup carrots, thinly sliced
Salt and pepper to taste
In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and reserve.
Add diced bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add cubed steak to skillet and fry in bacon fat, stirring frequently, until well-browned. Return mushrooms and onions to skillet and slowly mix in flour. Add wine, beef broth, bay leaves, garlic and thyme.
Simmer on medium-high to high heat for about 10 minutes, stirring frequently. Add carrots and cook covered for another 15 minutes. Uncover and sprinkle with crisp bacon. Adjust seasoning with salt and pepper. Remove bay leaves before servin. Serve over Mushroomed Potatoes. Serves 4.