Ingredients
3 slices bacon, chopped
3 tablespoons butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
1 cup frozen pearl onions, defrosted and drained
Salt and pepper
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
Herb Egg Noodles:
12 ounces wide egg noodles, cooked to package directions
2 tablespoons butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped
Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
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