6 slices bacon
4 lb. lean sirloin or round steak cut into 1/4 x 4 inch pieces
2 cloves of garlic, crushed
2 lb. fresh mushrooms, sliced or lg. cans sliced mushrooms
2 bay leaves, crushed
2 tbsp. chopped parsley
1 tsp. salt
1 tsp. thyme
1/8 tsp. pepper
1/2 c. butter
1/4 c. plus 1 tbsp. flour
2 (10 1/2 oz.) cans beef consomme
1/2 c. burgundy wine

Cut bacon into small pieces, fry in Dutch oven. Remove from pan, saute meat in pan drippings. Add garlic and mushrooms, season with bay leaves, parsley, salt, thyme and pepper. Add bacon and remove from heat. In another pan make a roux of butter and flour.

Cook stirring constantly until butter turns a light tan. Add the consomme and wine. Stir and cook until slightly thickened. Add to beef mixture. Cover, simmer for 1 hour and 30 minutes or until beef is tender. Serve with cooked noodles or rice, if desired. 8 to 10 servings.