Recipe - Royal Beef Bourguignon

2 pound Top round steak; 2" cubes
2 tablespoon Butter (or marg.); melted
3 tablespoon Allpurpose flour
One half cup Dry sherry
5 sl Bacon
24 small Onions; peeled; about 1 lb.
1 pound Mushrooms; small, fresh
Three fourths cup Consomme; undiluted
One fourth cup Water
1 cup Burgundy
2 tablespoon Tomato paste
2 Bay leaves
pn Chives; frozen, chopped
pn Thyme; dried
pn Tarragon; dried
pn Parsley; chopped

Brown steak in butter in a heavy Dutch oven. Combine flour and sherry,
stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add
to steak.

Saute onions in bacon drippings until tender; remove with a slotted spoon,
and add to steak. Saute mushrooms in remaining bacon drippings; drain
well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer
over low heat 1One half hours. Add mushrooms; cover and simmer an additional
30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy
Coleman.