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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Beef

2 pounds Top round steak -- 2" cubes
2 tablespoons Butter (or marg.) -- melted
3 tablespoons All-purpose flour
1/2 cup Dry sherry
5 slices Bacon
24 small Onions; peeled -- about 1 lb.
1 pound Mushrooms; small -- fresh
3/4 cup Consomme -- undiluted
1/4 cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 Bay leaves


pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into Dutch oven. Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak. Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside. Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.

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