Steak and mushroom carbonade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon; cut in small pieces |
| 1 | pounds | Sirloin; cut into 1-1/2 inch by 2 inch strips |
| ½ | pounds | Fresh mushrooms; sliced |
| 1 | Clove garlic; minced | |
| ¼ | cup | Butter |
| 3 | tablespoons | Flour |
| ½ | cup | Beer |
| 1 | cup | Beef consomm |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Thyme |
| 1 | tablespoon | Minced parsley |
| 1 | Leaf | |
| 1 | pack | (8-oz) wide noodles; cooked according to package directions and drained |
Directions
In a large skillet saut‚ bacon until crisp, remove and set aside. Brown meat in bacon grease, remove and set aside. Saut‚ mushrooms and garlic, remove and set aside. In skillet, melt butter and add flour, stirring until mixed. Slowly add consomm‚ and beer. Stir until thick. Add bacon, meat, mushrooms, garlic, salt, thyme, parsley and bay leaf. Cover and simmer for 1 hour, stirring occasionally. Add more beer if thinner sauce is desired.
Serve over noodles. Yield: 4 servings.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .