Title: Royal Beef Bourguignon
Categories: Entree Beef Southern
Yield: 6 Servings

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.

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