4 slices bacon
1 1/2 lbs. beef top round, cut into 1 1/4" cubes
1 can Campbell's golden mushroom soup
1/4 c. burgundy cooking wine
2 tbsp. chopped fresh parsley
1/8 tsp. pepper
12 sm. whole white onions (opt.)
2 c. sliced mushrooms (about 1/2 lb.)

In large saucepan, cook bacon until crisp; remove and drain on paper towel; crumble. Brown cubed beef in bacon drippings; pour off fat. Add soup, wine, parsley and pepper. Cover; cook over low heat for 1 1/2 hours. Add onions and mushrooms; cover and cook 1 hour more or until beef is tender. Serve over wide cooked noodles or fluffy steamed rice. Garnish with bacon and additional parsley.