Janie's StoryI have been making this for over 30 years and although a bit of work, it pays off in deliciousness:)
I have always doubled the recipe to accommodate my family of six.
top round steak, or london broil
bay leaf, crushed
cooked white rice
1Cut beef into strips about 1/2"x4".
Cut bacon slices into small pieces. Fry bacon in a dutch oven until done. Then remove it from dutch oven and set aside.
2Saute the beef in the bacon drippings,stirring frequently,until beef is browned evenly.Then remove, and set aside.
3Put 1 Tbsp. butter in the pan and saute minced garlic until tender. Remove and set aside with the beef and bacon.
4In same pan make a roux with remaining butter and flour. Cook stirring constantly until flour turns tan.
Add bouillon and burgundy,slowly to avoid lumps. Stir and cook until slightly thickened. Season with the bay leaf, parsley, thyme, salt and pepper.
5Add bacon, beef and garlic to dutch oven. Cover and simmer for about 1 hour or until meat is tender.
Serve over hot cooked rice.