Recipe - Campbells Beef Bourguignonne

2 sl Bacon
1 One half pound Beef cubes (about 1 1/2
inches)
1 cn (10 Three fourths oz.) golden mushroom
soup, condensed
1/3 cup Burgundy or other dry red
wine
1 lg Cove garlic; minced
1 md Bay leaf
2 tablespoon Chopped parsley
One fourth teaspoon Thyme leaves; crushed
1 pound Small whole white onions;
about 16
Cooked noodles

In skillet, cook bacon until crisp; remove and crumble. Brown beef in
drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover;
cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir
occasionally. Remove bay leaf. Serve over noodles.

Recipe by: Campbell's Posted to MCRecipe Digest V1 #730 by L979@aol.com on
Aug 9, 1997