Recipe - Steak And Mushroom Carbonade

3 sl Bacon; cut in small pieces
1 pound Sirloin; cut into 1One half inch
by 2 inch strips
One half pound Fresh mushrooms; cut or sliced up
1 Clove garlic; minced
One fourth cup Butter
3 tablespoon Flour
One half cup Beer
1 cup Beef consomm�
One half teaspoon Salt
One fourth teaspoon Thyme
1 tablespoon Minced parsley
1 Leaf
1 pack (8oz) wide noodles; cooked
according to package
directions and drained

In a large skillet saut� bacon until crisp, remove and set aside. Brown
meat in bacon grease, remove and set aside. Saut� mushrooms and garlic,
remove and set aside. In skillet, melt butter and add flour, stirring until
mixed. Slowly add consomm� and beer. Stir until thick. Add bacon, meat,
mushrooms, garlic, salt, thyme, parsley and bay leaf. Cover and simmer for
1 hour, stirring occasionally. Add more beer if thinner sauce is desired.
Serve over noodles. Yield: 4 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.