From Margaret Ann’s. Serves four to six.
3 slices bacon, chopped
3 Tbl butter, divided
8 oz mushrooms, sliced
1 cup frozen pearl onions, defrosted and drained (Bird’s Eye)
salt and pepper
2 lbs lean sirloin, 1” thick, trimmed and cut into 1” cubes
3 Tbl flour
1 cup burgundy wine
1 ½ cup beef stock
bouquet of 3 sprigs each of sage and thyme tied with kitchen string
12 oz wide egg noodles, cooked
2 Tbl butter
¼ cup fresh parsley leaves, about 2 handfuls
12 blades fresh chives, snipped or finely chopped
Add bacon to a skillet and cook until crispy. Remove the bacon with a slotted spoon. Add 1 ½ Tbl butter to the skillet. Add mushrooms and season with salt and pepper. Add onions and cook for about 5 minutes. Remove from pan to a plate. Add the remaining 1 ½ Tbl butter and melt. Add the meat and brown evenly. Add flour to the browned meat and cook for about two minutes. Add the wine and cook slowly, stirring. When the wine comes to a bubble add the stock and herb bouquet. Cover the pan and reduce the heat to medium. Cook covered for about 5 minutes. Remove lid and add the bacon, mushrooms and onions back to the pot. Simmer with top off until sauce thickens a bit. Season to taste and remove herb bouquet. Toss drained egg noodles with butter and herbs. Place in a shallow bowl or platter and top with beef burgundy.