1/4 c. diced bacon
1 1/2 tsp. salt
2 lbs. sirloin, cut bite size
1/2 c. chopped carrot
1/2 c. chopped onion
1/2 tsp. dried leaf thyme
1/4 c. fresh parsley, chopped
2 c. beef bouillon
8 sm. white onions
8 oz. fresh mushrooms
1/2 c. flour
1/8 tsp. pepper
6 tbsp. soybean oil OR bacon grease and oil to equal 6 tbsp.
1 lg. garlic, minced
1 bay leaf
1/2 tsp. Tabasco
1 1/2 c. dry red wine
8 sm. carrots
1/2 tsp. salt
Noodles

Cook bacon until crisp; remove from pan and reserve. Combine flour, salt and pepper. Dredge beef cubes in flour mixture. Brown on all sides. Add chopped onions and garlic. Cook until lightly browned. Add thyme, bay leaf, parsley, Tabasco, bacon, bouillon and wine. Cover and simmer for 2 to 2 1/2 hours until meat is tender. This liquid should cover the meat. (More bouillon or wine may be added if needed.) Cut white onions and carrots in pieces. Add these, and the mushrooms to the meat mixture. Add salt if needed. Cook for an additional 30 minutes. Serve over noodles.