- Serves 4.
- 3 slices bacon, chopped
- 3 Tablespoons unsalted butter, divided
- 1 lb. fresh button mushrooms, cleaned and thinly sliced
- 1 cup frozen pearl onions, defrosted and drained
- 2 lbs. lean top sirloin steak, 1-inch thick
- 1/3 cup flour
- 1 cup burgundy wine
- 1-1/2 cups beef stock
- 2 sprigs of thyme, chopped fine
- 2 sprigs of sage, chopped fine
- 12 oz. wide egg noodles
- 2 Tablespoons unsalted butter, cut into small pieces
- 1/2 cup chopped fresh parsley
- 1/4 cup snipped fresh chives
Heat a large, deep skillet over high heat with lid on. Add bacon pieces and brown. Remove browned pieces and drain on paper towel. Reduce heat to medium heat and add 1-1/2 Tablespoons butter to the pan with bacon fat. Add mushrooms to the pot and turn to coat with butter and bacon fat mixture. Sauté mushrooms 2 to 3 minutes and season with salt and pepper. Add onions to the pot and continue cooking 2 to 3 more minutes. Transfer mushrooms and onions to a plate and add 1-1/2 Tablespoons butter. Cut meat into 1-inch pieces, dredge in flour, and add to skillet to brown. Turn the meat and keep moving it. Add flour to the meat and stir. Cook flour for 2 minutes. Add wine to the pan slowly and continue stirring. When the wine comes to a slow boil, scrape the pan drippings loose from the bottom of the pan. Add stock, sage, and thyme and cover pan. When the liquid boils, reduce heat to medium. Cook, covered, for 5 minutes. Remove lid and add mushrooms, onions, and bacon to the pan. Simmer with pan uncovered until liquid reduces and thickens. Combine last four ingredients and combine well. Pour noodles on a large heated platter and top with beef mixture.