Beef Bourguignon

• 4 lb. trimmed sirloin
• 6 slices bacon
• 2 cloves garlic, crushed
• 2 lb. mushrooms, sliced
• 2 bay leaves
• 2 Tbsp. chopped parsley
• 1 tsp. salt
• 1 tsp. thyme
• 1/4 tsp. black pepper
• 1/2 c. butter
• 1/2 c. flour
• 2 1/2 c. consomme or use part Burgundy (1 c.)

1. Cut bacon and fry in Dutch oven.
2. Remove bacon and saute sirloin (previously cut in 1/4 x 4-inch strips) until brown.
3. Add garlic and mushrooms.
4. Heat through and add seasonings.
5. Add bacon and stir thoroughly and remove from heat.
6. I use a separate stew pan and make a roux with butter and flour.
7. Cook, stirring constantly, until light tan in color.
8. Add liquid, stir and cook until slightly thickened.
9. Add to beef and mushroom mixture. Cover and simmer until beef is tender, 1 1/2 to 2 hours.
10. Add additional seasoning as desired.

trimmed sirloin, bacon, garlic, mushrooms, bay leaves, parsley, salt, thyme, black pepper, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010080 (may not work)