3 slices bacon, chopped/cut up with scissors
1 1/2 tablespoons butter
16 white mushrooms, medium in size, wiped with damp cloth to clean,
Salt and pepper
1 cup frozen pearl onions, defrosted
1 pound lean sirloin, 1-inch thick, trimmed (fat removed from outer edge) and cubed ​into 1 inch pieces
1 1/2 tablespoons all-purpose flour
1 cup burgundy wine (pinot noir) – get a decent one (French) – drink the rest ​while ​cooking!!!!!
3/4 cup beef stock – college inn – low sodium
​Pinch of sage and thyme ( 1/8 to 1/4 teaspoon – to taste)


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 bit with slotted spoon. Place aside for later.
Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings – then add meat to the very hot pan. Brown evenly on all sides. Remove from pan

Sprinkle flour to browned meat in the pan – stir to incorporate and cook the flour 2 minutes.
Add wine to the pan slowly while stirring. When the wine comes up to a light boil and you have scraped up the pan drippings, add the stock, sage and thyme. Season sauce with salt & pepper
Return meat to pan and cover. Simmer for 1 1/2 hours.

Bring temperature up, when the sauce returns to a boil, add pearl onions.
Cook covered 5 minutes, remove lid and add mushrooms and bacon to the pot.
Simmer with the cover off until sauce thickens a bit.
Taste and adjust seasonings.