1/2 lb. sliced mushrooms
1/4 c. butter
8 slices bacon
2 lb. beef round steak, cut into 2 inch cubes
2 tbsp. flour
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
3 bay leaves
1 pepper corn
2 1/2 c. beef broth
1 med. onion, sliced very thin

Saute sliced mushrooms in 1/4 cup butter in Dutch oven. Remove and set aside. Cut bacon into small pieces. Fry the bacon in Dutch oven until crisp. Remove bacon and place on paper towels to drain. Pour the bacon drippings from the pot, except 2 tablespoons. Add steak to the drippings in the Dutch oven. Brown well. Blend in flour, then add sugar, salt, thyme, bay leaves and pepper corn. Add beef broth. Cover and simmer 1 hour. Add onion to the stew. Stir in mushrooms and bacon. Simmer 1 hour longer. Add more broth if needed. Serve over rice.