Burgundy Beef Strips

• 1 1/2 lb. boneless round steak or lean chuck
• 3 slices bacon, cut into 1-inch pieces
• 4 small white onions, peeled
• 3/4 tsp. salt
• 1/8 tsp. black pepper
• 1 c. Burgundy or dry red wine
• 2 cloves garlic, peeled
• 2 c. small mushrooms
• 1 1/4 c. water
• 1 sprig parsley
• 1 celery stalk, sliced
• 3 carrots, quartered
• 1/2 tsp. dried thyme leaves
• 3 Tbsp. all-purpose flour

1. Cut beef into 3/4-inch strips.
2. Pat dry.
3. Cook bacon in large skillet until crisp.
4. Transfer bacon to 2-quart baking dish with cover.
5. Add onions to bacon drippings in skillet.
6. Reduce heat to medium.
7. Cook until browned.
8. Add to bacon.
9. Brown meat in drippings, a few pieces at a time.
10. Transfer to bacon dish.
11. Add salt, pepper, wine, garlic, mushrooms, 3/4 cup water, parsley, celery, carrots and thyme to dish.
12. Cover.
13. Bake at 300u0b0 until meat is tender, about 2 hours.
14. Remove beef, mushrooms and onions from dish.
15. Strain liquid into saucepan.
16. Thicken with remaining flour and water.
17. Pour mixture over meat and vegetables.

boneless round steak, bacon, white onions, salt, black pepper, red wine, garlic, mushrooms, water, parsley, celery stalk, carrots, thyme, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903871 (may not work)