Steak and mushroom carbonade

Yield: 4 Servings

Measure 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 \N 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 \N Leaf
1 pack (8-oz) wide noodles; cooked according to package directions and drained

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, .

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