|Beef sirloin cubes/Beef chuck cubes||2 Pound|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), pressed|
|Sliced fresh mushrooms||1⁄2 Pound|
|Condensed beef broth||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Burgundy wine||1 Cup (16 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||7 Cup (112 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Medium noodles||5 Cup (80 tbs) (Uncooked Ones)|
In a large skillet or Dutch oven, cook bacon until crisp.
Remove, drain and crumble bacon; set aside.
Brown meat cubes in drippings.
Add onions, garlic and mushrooms during last five minutes of browning.
Drain off excess fat.
Add crumbled bacon, broth, 1 cup water, wine, parsley, 1/2 teaspoon salt, pepper, thyme and bay leaf.
Cover and cook 1 hour until tender.
Remove bay leaf.
Blend 1/4 cup water and flour.
Slowly stir flour mixture into meat mixture.
Cook and stir until thickened.
Bring 7 cups water to a rapid boil in a heavy 5 quart pot.
Add 1-1/2 teaspoons salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Serve meat mixture over hot cooked noodles.
Makes 6 servings.