Beef Burgundy

By ltrodrigu

Ingredients

• 1/4 pound mushrooms, quartered
• 2 onions, cut into 8 wedges
• 3 tablespoons butter
• 1/4 pound thick-cut bacon, diced
• 1 pound beef sirloin steaks, cubed
• 1 tablespoon flour
• 1/2 cup burgundy wine
• 3/4 cup beef broth
• 1 bay leaf
• 1 clove garlic, cracked
• 1/2 teaspoon thyme
• 1 1/2 cups carrots, sliced
• kosher salt
• freshly ground black pepper
• 4 ounces uncooked egg noodles

Preparation

Step 1

In large, heavy coquette-type pot, saute the musshrooms and the onions in the butter until brown. Remove and set aside. Add the bacon and fry, remove and set aside. Fry steak in bacon fat, stirring frequently, until well browned. Return mushrooms, onions and bacon to pot with steak and add flour, tossing until it disappears. Add wine, broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently.

Add carrots and cook 15 minutes longer.
Season with salt and pepper.

Boil water and cook egg noodles. Serve over egg noodles.