Large sirloin steak (1/3 lb. per person)
6 slices bacon, crumbled, save drippings
1 can beef broth
1 1/4 c. water
1/2 c. dry red wine
2 cloves minced garlic, optional
1 lg. bay leaf
8 sm. whole white onions
4 med. carrots, cut in half
2 c. sliced mushrooms
2 tbsp. flour

Cut steak in 1 1/2-inch cubes and brown in bacon drippings; pour off fat. Salt and pepper meat. Add bacon, broth, 1 cup water, wine, garlic, and bay leaf. Cover and simmer 1 hour, stirring every now and then. Add onions, carrots, and mushrooms; simmer again 3/4 hour.

To thicken, blend flour and water and add gradually. Serve over rice or noodles.