Categories: Beef, Main Dish, Rachael Ray
Ingredients
- 3 slices bacon, chopped
- 3 tablespoons unsalted butter, divided in half
- 16 white mushrooms, thinly sliced (Portobella's work well also)
- 1 cup frozen pearl onions, thawed & drained
- 2 lbs sirloin steaks, trimmed and cubed into bite-size pieces
- 3 tablespoons flour
- 1 cup Burgundy wine
- 1 1/2 cups beef broth
- 3 -4 sprigs fresh sage
- 3 -4 sprigs fresh thyme, tied together with kitchen string
Directions
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In a large deep skillet, heat over medium high heat.
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Add chopped bacon and brown.
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Remove crisp bacon bits and set aside.
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Add 1 1/2 tablespoons butter to pan and melt into bacon drippings.
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Add mushroom slices and turn to coat evenly.
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Season with salt& pepper.
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Saute mushrooms 2 to 3 minutes.
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Add onions and saute another 2 to 3 minutes.
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Remove mushrooms& onions to a plate and set aside.
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Return pan to high heat and add remaining butter to melt.
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Add meat and brown evenly on all sides, keeping meat moving.
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Add flour to the meat and cook flour for 2-3 minutes.
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Add wine to the hot pan and deglaze (scrape bottom of pan to loosen all cooked on bits).
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Bring to a low boil.
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Add broth and bundle of sage and thyme.
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Cover and return to a boil.
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Reduce heat to medium and cook covered for 5 minutes.
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Uncover and add musrooms, onion& bacon.
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Simmer uncovered until sauce thickens a bit.
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Adjust seasoning and remove herb bundle.
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Serve over hot herbed noodles, rice or garlic mashed potatoes.