4 slices bacon
1 1/2 lb. beef top round, cut in 1 1/2 inch cubes (beef stew meat may be used)
1 can mushroom soup
1/4 c. Burgundy wine
2 tbsp. parsley, chopped
1/8 tsp. pepper
3 tbsp. onions, chopped
2 c. sliced mushrooms or 1 sm. jar canned

Cook bacon until crisp, drain and crumble. Brown beef in drippings; pour off fat; add soup, wine, parsley and pepper. Cover, cook over low heat 1 hour and 30 minutes. Add onions and mushrooms; cover and cook 1 hour longer until beef is tender. Stir occasionally. Cook on low. Serve over wide noodles; garnish with bacon and more parsley.

Beef may be cooked in pressure pan to cut cooking time and then add the soup, wine, mushrooms, onions all at once and heat.