Beef Burgundy

• 2 to 3 lb. round or sirloin beef
• 3 slices bacon
• 1 clove garlic, minced
• 1 lb. mushrooms, sliced
• 1 bay leaf
• 1 Tbsp. minced parsley
• 1/2 tsp. salt
• 1/2 tsp. thyme
• dash of pepper
• 1/4 c. butter
• 1/4 c. flour
• 1 (10 1/2 oz.) can condensed consomme
• 1/4 c. Burgundy wine

1. Cut beef into small pieces.
2. Cut bacon into small pieces; fry in heavy large skillet.
3. Remove bacon; brown beef in bacon fat. Add garlic, mushrooms, bay leaf, parsley, salt, thyme, pepper and bacon.
4. In another pan, melt butter.
5. Add flour; stir constantly until flour turns light tan.
6. Add consomme and Burgundy wine; stir and cook until slightly thickened.
7. Add to beef and mushrooms. Cover; simmer for about 2 hours, or until beef is tender.
8. May be made ahead and reheated in a casserole at 350u0b0 until bubbly. Serve over rice.
9. Serves 6 to 8.

sirloin beef, bacon, clove garlic, mushrooms, bay leaf, parsley, salt, thyme, pepper, butter, flour, condensed consomme, burgundy wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333282 (may not work)