In a heavy skillet cook 4 ounces of bacon until done
2
Add two pounds of beef into the hot fat and cook until dark brown.
3
Transfer meat to casserole. (Some chefs will heat two tablespoons of brandy, pour over meat and flame). Stir in 1 table spoon of flower, 1 teaspoon of salt and ¼ teaspoon of pepper. Add 1.5 cups of dry red wine (Burgundy) Add 1 tablespoon of butter to skillet, heat, and brown onions in it.
4
To meat in casserole, add sauté onions, carrots, garlic and bullion water to cover meat. Place in Crock Pot and cook at low heat for 8 hours or until meat is very tender. (Oven cooking at 350 degrees for three hours).
5
prepare butter noodles according to package, strain and cook in melted better. add salt and pepper to taste.
6
About thirty minutes before serving add mushrooms. Serve over butter noodles. Makes 4 to 6 servings. This Dish can be prepared ahead of time and stored in the refrigerator. It should be reheated slowly.
