6 slices bacon
3 lb. boneless beef top round or eye round
3 tbsp. flour
1 tbsp. Mrs. Dash seasoning
2 tbsp. butter
1 c. onion, chopped fine
2 cans bouillon or beef broth (10 3/4 oz.)
1 qt. bottle red port
1 lb. mushrooms, sliced
1/4 c. parsley, chopped
1 bay leaf
1/4 tsp. thyme

In large skillet cook bacon until crisp, drain on paper towel and set aside. In shallow dish combine flour, seasoning and thyme. Cut up beef into 1 inch cubes, remove all fat. Toss beef cubes in flour mixture. You may need more flour to coat meat, if so add a tablespoon at a time along with more Mrs. Dash (if you wish). Add 2 tablespoons of butter to bacon drippings and add beef cubes, browning on all sides. Remove beef and set aside.

Add chopped onion and cook until soft and golden (you may need to add a little more butter). Stir in 1 can bouillon, 2 cups of wine and return beef to skillet. Mix well to get brown goodies from bottom of skillet mixed in, simmer a few minutes to blend. At this point you can let it cool and then put in refrigerator until next day. I think this improves the flavor... also the skillet is getting full at this point. Add bay leaf.

Next Day: Turn meat mixture into a LARGE casserole and bake at 325 degrees for 2 to 3 hours, testing meat to see if it is tender enough to cut with a fork easily. During this cooking period keep the casserole covered and add more wine or bouillon if needed. Cut mushrooms (or slice) and add to meat mixture and continue baking for 30 minutes. Remove bay leaf, add parsley, crumble bacon into pot, stir and cook until hot. Serve over rice or pasta. Serves 6 to 8.