Recipe(tried): Royal Beef Burgundy

ROYAL BEEF BURGUNDY

2 lb Top round steak; 2-inch cubes
2 tb Butter or margarine; melted
3 tb All-purpose flour
1/2 c Dry sherry
5 slices Bacon
24 small Onions; peeled; about 1 lb.
1 lb Mushrooms; small, fresh
3/4 c Consomm ; undiluted
1/4 c Water
1 c Burgundy
2 tb Tomato paste
2 Bay leaves
pinch Chives; frozen, chopped
pinch Thyme; dried
pinch Tarragon; dried
pinch Parsley; chopped

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

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

Saut onions in bacon drippings until tender; remove
with a slotted spoon, and add to steak. Saut
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.