3 lb. beef chuck or round steak, cut in about 1" cubes
3 tbsp. butter
1 c. burgundy
1 tsp. pepper
5 sm. carrots, sliced
5 slices bacon, diced
Cooked noodles
1 tbsp. flour
1 1/tsp. seasoned salt
Dash garlic powder
2 med. onions, sliced
1 (4 oz.) can sliced mushrooms
10 1/2 oz. can beef consomme, undiluted

Brown meat in butter in heavy skillet. Add flour and stir while cooking for 2 or 3 minutes. Add burgundy, consomme, seasonings and carrots. Bring to a boil and let simmer, covered for 2 hours. Check while simmering and add liquid if necessary. Fry onions and bacon together until onions are lightly browned. Drain fat and add to meat along with the mushrooms. Let simmer for another 30 minutes. Serve on hot cooked noodles. Makes 6 servings. NOTE: The Beef Burgundy is just as good or better the next day.