Yield: 6 servings
|2 pounds||Top round steak; 2\" cubes|
|2 tablespoons||Butter (or marg.); melted|
|3 tablespoons||All-purpose flour|
|½ cup||Dry sherry|
|24 smalls||Onions; peeled; about 1 lb.|
|1 pounds||Mushrooms; small, fresh|
|¾ cup||Consomme; undiluted|
|2 tablespoons||Tomato paste|
|2 \N||Bay leaves|
|\N pinch||Chives; frozen, chopped|
|\N pinch||Thyme; dried|
|\N pinch||Tarragon; dried|
|\N pinch||Parsley; chopped|
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 1-½ hours. Add mushrooms; cover and simmer an additional 30 minutes.
SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.