Sirloin Beef Burgundy

It seems I took a week off from cooking. It was so blasting hot here last week I just couldn't. So I made salads all week. I'm now addicted to this salad dressing - who's name I can never remember. And so I ate salad after salad last week.

This week, however, we are kicking it off right. This was a deliciously rich and beefy flavored dish. I made it with egg noodles and they fit together like a hand in a glove.

Sirloin Beef Burgundy
Serves 4

• 3 slices Bacon, chopped
• 3 tablespoons Unsalted butter, divided
• 16 White mushrooms, thinly sliced
• 1 cup Frozen pearl onion, defrosted and drained
• 2 pounds Lean sirloin, cut in 1" pieces
• 3 tablespoons Flour
• 1 cup Burgundy wine
• 1 1/2 cups Beef stock

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings.

Season the mushroom slices with salt and pepper. Sauté mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat.

Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan.

When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.