4 slices bacon
1 1/2 lb. round steak, cut into 1 1/4" cubes
1 can Golden mushroom soup
1/4 c. burgundy wine
2 tsp. chopped parsley
1/8 tsp. pepper
12 sm. white whole onions
2 c. (about 1/2 lb.) sliced mushrooms

In large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings; pour off fat. Add soup, wine, parsley and pepper. Cover; cook over low heat for 1 hour and 30 minutes. Add onions and mushrooms; cover and cook 1 hour or until meat is tender. Serve over wide noodles. Garnish with bacon and additional parsley.