2 lb Top round steak; 2″ cubes
2 tb Butter (or marg.); melted
3 tb All-purpose flour
1/2 c Dry sherry
5 sl Bacon
24 sm Onions; peeled; about 1 lb.
1 lb Mushrooms; small, fresh
3/4 c Consomme; undiluted
1/4 c Water
1 c Burgundy
2 tb 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.