1/4 lb. mushrooms, sliced
6 sm. peeled onions, cut into fourths
3 tbsp. butter
1/4 lb. bacon, diced
1 lb. sirloin steak, cut into 1-inch cubes
1 tbsp. flour
1/2 c. burgundy wine
3/4 c. beef broth
1 bay leaf
1/2 tsp. ground thyme
1/2 tsp. garlic powder (or 2 cloves, crushed)
1 1/2 c. carrots, diagonally sliced
Salt and pepper

In a large skillet, saute mushrooms and onions in butter until golden brown. Remove and set aside.

Add bacon to skillet and fry until crisp. (If you are watching your fat intake, bacon may be microwaved and then added to skillet later.) Add steak to skillet and fry, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour, toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. (Add carrots now if softer carrots are desired.) Add bacon.

Simmer covered for 30 minutes, stirring frequently. If crispier carrots, add now. Cook for 15 minutes. Season with salt and pepper. Serve over noodles and sprinkle with parsley. Serves 2-3. Remove bay leaf after cooking.