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1/2 lb. mushrooms
1/4 c. butter or margarine
3 slices bacon
2 lb. boneless beef, cut in
2-inch cubes
2 Tbsp. flour
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
1 bay leaf (remove before
1 peppercorn
3/4 c. beef stock or broth
1 1/2 c. red cooking wine
1/2 lb. whole small white

In large pot, saute mushrooms in 1/4 cup butter or
margarine. Remove mushrooms and liquid and set aside. Fry 3
slices bacon, cut up, until crisp. Remove bacon and set aside.
Add 2 pounds boneless beef and brown well. Blend in flour.
Add sugar, salt, thyme, bay leaf and peppercorn. Then add beef
stock or broth and wine. Cover and simmer for 1 hour, stirring
occasionally. Add onions, mushrooms and bacon. Simmer 1 hour
longer. Add more cooking wine if liquid has evaporated. Serve
over rice or noodles.

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