Bacon adds a smokiness
to the juices of this tender beef dish. The hands-off preparation
makes this meal perfect for a busy Sunday.
Braised Beef
with Bacon and Mushrooms
2 pounds round steak,
cut in 1-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
3 onions, sliced
2 cloves garlic, peeled and sliced
1/8 teaspoon crushed dried thyme
1 tablespoon vegetable oil
1 teaspoon chopped fresh parsley
1 teaspoon grated lemon peel
1 bay leaf, crumbled
3 strips of bacon, chopped
2 tablespoons all-purpose flour
1 cup sliced mushrooms
1 (12 ounce) package wide
egg noodles, prepared according to package directions
Sprinkle steak with salt
and pepper; set aside.
Combine onions, garlic,
thyme, oil, parsley, lemon peel and bay leaf. Pour over meat;
turn meat to coat thoroughly. Marinate for 2 hours in refrigerator.
Remove meat from marinade;
strain liquid and set aside. Brown bacon in a skillet over medium
heat; add strained marinade solids.
Toss meat with flour;
add to bacon mixture. Stir in marinade juices and bring to a
boil. Lower heat, cover and simmer for 1 1/2 to 1 3/4 hours,
or until meat is tender. Add sliced mushrooms during the last
10 minutes of cooking.
