3 slices bacon
1 lb. beef stew meat
1 c. dry red wine
2 tbsp. chopped onion
1 clove garlic, minced
1 tbsp. catsup
1 tsp. instant beef bouillon granules
1/4 tsp. dried thyme, crushed
1 bay leaf
2 tbsp. all purpose flour
1 (3 oz.) can sliced mushrooms
Hot cooked noodles

In 4 quart pressure cooker, cook bacon until crisp. Remove bacon to paper towels; reserve drippings in pan. Crumble bacon and set aside. In reserved drippings brown meat. Drain off fat. Add wine, onion, garlic, catsup, bouillon, 1/4 teaspoon salt, thyme, pepper and bay leaf. Close cover securely. Cook at 15 pounds pressure 18-20 minutes. Cool quickly under cold running water. Blend 1/4 cup cold water into flour; stir into meat mixture along with undrained mushrooms. Cook and stir until bubbly. Serve over noodles. Sprinkle with bacon. Makes 4 servings.