2 lb. round steak, cut in
1 1/2-inch pieces
1/3 c. flour
2 tsp. salt
1/4 tsp. pepper
1/3 c. vegetable oil
1/4 lb. bacon, diced
1 onion, chopped
2 carrots, slivered
1 clove garlic, minced
1 (6 oz.) can tomato paste
2 c. water
1 c. Burgundy
1/4 c. minced parsley
1 bay leaf
1 tsp. thyme
1 lb. small onions (frozen)
1/2 lb. fresh mushrooms
Coat beef with mixture of flour, salt and pepper. Brown
meat in oil in large skillet; pour off fat. Transfer meat to
large casserole. Add bacon to skillet, brown lightly; add
chopped onion, carrots and garlic. Cook about 5 minutes. Add
this mixture to meat; then add tomato paste, water, Burgundy,
parsley, bay leaf and thyme. Bake, covered, at 350 degrees for 2
hours. Remove bay leaf and skim off fat. Stir small onions
and whole mushrooms into casserole; bake 30 minutes longer.
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