2 c. beef bouillon, cool
6 tbsp. flour
2 tbsp. tomato paste
2 tsp. meat glaze or (Kitchen Bouquet)
4 to 5 lbs. lean beef (Top Round or Sirloin Tip)
3 tbsp. bacon drippings
4 tbsp. dry sherry
3 c. onion, chopped
2 c. Burgundy wine
Bay leaf
Thyme
24 med. mushrooms
1/2 c. butter

Blend bouillon, flour, tomato paste and Kitchen Bouquet to a paste. Cut meat in 1 inch cubes. Heat meat in heavy skillet or Dutch oven with bacon drippings. Brown on all sides, set aside. Add sherry to juices in the pan; cook until transparent. Stir in onion, tomato paste mixture, bring rapidly to a boil, stir constantly. Add meat, bay leaf and time in a spice bag. Cover and simmer over low heat 2 1/2 to 3 hours. Clean and wash 24 mushrooms, slice. Saute mushrooms in 1/2 cup butter, add mushrooms to meat about 15 minutes before meat is done.