Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Top round steak; 2\" cubes |
| 2 tablespoons | Butter (or marg.); melted |
| 3 tablespoons | All-purpose flour |
| ½ cup | Dry sherry |
| 5 slices | Bacon |
| 24 smalls | Onions; peeled; about 1 lb. |
| 1 pounds | Mushrooms; small, fresh |
| ¾ cup | Consomme; undiluted |
| ¼ cup | Water |
| 1 cup | Burgundy |
| 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.