Royal Beef Bourguignon

2 lb Top round steak; 2" cubes

2 tb Butter (or marg.); melted

3 tb All-purpose flour

1/2 c Dry sherry

5 sl Bacon

24 sm Onions; peeled; about 1 lb.

1 lb Mushrooms; small, fresh

3/4 c Consomme; undiluted

1/4 c Water

1 c Burgundy

2 tb 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 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

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