Royal beef bourguignon

6 servings

Ingredients

QuantityIngredient
2poundsTop round steak; 2\" cubes
2tablespoonsButter (or marg.); melted
3tablespoonsAll-purpose flour
½cupDry sherry
5slicesBacon
24smallsOnions; peeled; about 1 lb.
1poundsMushrooms; small, fresh
¾cupConsomme; undiluted
¼cupWater
1cupBurgundy
2tablespoonsTomato paste
2Bay leaves
pinchChives; frozen, chopped
pinchThyme; dried
pinchTarragon; dried
pinchParsley; chopped

Directions

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.