1/2 lb. mushrooms, sliced
1/4 c. butter
3 slices bacon, cut up
2 lbs. boneless beef, cut in 2 inch cubes
2 tbsp. flour
2 cloves garlic, crushed
1 tbsp. tomato paste
1 1/4 c. red wine
2 beef bouillon cubes
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
1 sm. bay leaf
1 peppercorn
1/2 lb. sm. white onions

Saute mushrooms in butter in large pot. Remove mushrooms and set aside. Fry bacon until crisp and set aside. Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings.

Cover and simmer 2 hours, stirring occasionally. Add onions, mushrooms, bacon; simmer 1 hour longer. Add additional wine if liquid has evaporated. Serve over rice or pasta.