Recipe by ChrisMc
I can't remember were I found this recipe, but it tastes fantastic. It's one of those dishes where the results far surpass the effort you put into it. I've found that a covered wok is perfect to fix this is.
Top Review by JustJanS
This was a great recipe-apart from the prep time being much less than the 1 hr 15 minutes listed above. I think it took me about 20 minutes to get this simmering (stage 4). I found it easy, tasty, and we all enjoyed it on a cold night. I quartered the mushrooms, crushed the garlic, and used 3/4 cup of wine, and fresh lemon thyme. I also threw in some small sweet carrots we bought locally.
- 1⁄2 lb mushroom
- 12 white pearl onions
- 3 tablespoons butter
- 1⁄4 lb bacon, chopped
- 1 lb beef, cubed
- 1 tablespoon white flour
- 1⁄2-3⁄4 cup Burgundy wine (or other rich red wine, I've used Bordeaux with good results)
- 3⁄4 cup stock
- 2 garlic cloves
- 1⁄4 teaspoon thyme
- 1 bay leaf
- noodles (I like Ream's Egg Noodles, they're in the freezer section)
Directions See How It's Made
- Saute the mushrooms and onions in the butter and remove from the skillet.
- Fry the bacon in the skillet and remove.
- Brown the beef in the bacon fat.
- Return mushrooms and onions to the pan and add flour.
- Add wine, stock, garlic, thyme and bay leaf.
- Cover and simmer for 30 minutes.
- Meanwhile, prepare noodles according to package directions.
- Add the bacon to the beef mixture and cook for an additional 15 minutes.
- Season to taste with salt and pepper.
- Remove the bay leaf.
- Serve over noodles with crusty French bread.
- Since you've already got the wine open, I think a nice Burgandy would complement this meal.