Beef Bourguignon

INGREDIENTS
¼ C diced bacon
1 bay leaf
¼ C all-purpose flour
¼ C chopped parsley
1 ½ t salt
1 t Tobasco
½ t MSG
2 C canned beef boullion
2 lbs lean sirloin, cut in 1 ½” cubes
1 ½ C dry red wine
6 T butter
8 small white onions
½ C diced carrots
8 small carrots, cut in small pieces
1 clove garlic, minced
½ lb mushrooms, sliced
½ t thyme

DIRECTIONS
1. In a large skillet cook ¼ C diced bacon until crisp, them remove and reserve.

2. Combine: ¼ C all-purpose flour, 1 t salt, ½ T MSG

3. Roll beef cubes in flour mixture.

4. Add 4T butter to bacon fat in skillet. Brown beef cubes thoroughly adding only a few at a time. Remove and set aside.

5. Add ½ C diced carrots and ½ C diced onions and brown.
Add meat back in.

6. Add: 1 clove minced garlic, 1t Tobasco, ½ t thyme, bacon pieces, 1 bay leaf, 2 C canned beef boullion, 2T parsley, 1 ½ C red wine.

7. Cover and simmer at lowest heat 1 ½ hrs until meat is tender.

8. Cut 8 small carrots into small pieces with 8 small onions and sprinkle
½ t salt over all. Add to meat. Cook 30 minutes.

9. Saute ½ lb sliced mushrooms. Add to meat and cook 15 minutes.

10. If thicker sauce is desired, add 1T flour with 2T water to meat.

11. Sprinkle with remaining 2T parsley.

* Can be frozen in a baking dish and reheated.