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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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I can't remember were I found this recipe, but it tastes fantastic. It's one of those dishes where the results far surpass the effort you put into it. I've found that a covered wok is perfect to fix this is. Ingredients:
1/2 lb mushroom |
12 white pearl onions |
3 tablespoons butter |
1/4 lb bacon, chopped |
1 lb beef, cubed |
1 tablespoon white flour |
1/2-3/4 cup burgundy wine (or other rich red wine, i've used bordeaux with good results) |
3/4 cup stock |
2 garlic cloves |
1/4 teaspoon thyme |
1 bay leaf |
noodles (i like ream's egg noodles, they're in the freezer section) |
Directions:
1. Saute the mushrooms and onions in the butter and remove from the skillet.
2. Fry the bacon in the skillet and remove.
3. Brown the beef in the bacon fat.
4. Return mushrooms and onions to the pan and add flour.
5. Add wine, stock, garlic, thyme and bay leaf.
6. Cover and simmer for 30 minutes.
7. Meanwhile, prepare noodles according to package directions.
8. Add the bacon to the beef mixture and cook for an additional 15 minutes.
9. Season to taste with salt and pepper.
10. Remove the bay leaf.
11. Serve over noodles with crusty French bread.
12. Since you've already got the wine open, I think a nice Burgandy would complement this meal.
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