Beef Bourguignonne

From the kitchen of Delores Anderson.

6 slices bacon
4 lb. lean sirloin
2 cloves garlic
1 large can mushrooms
2 bay leaves
1 tsp salt
2 Tbsp. chopped parsley
1 tsp. thyme
1/8 tsp. pepper
1/2 C. flour
1/2 C. butter
1 can beef consumme
1 1/2 C. burgandy

Cut bacon in small pieces and fry.  Remove bacon and satue the sirloin, cut in strips.  Add garlic, mushrooms, seasonings, and bacon.  Make a roux of the flour and butter.  Add consumme  and wine.  Stir until thick.  Put all together, simmer two hours.  Remove bay leaves.  This can be made ahead and reheated.

Serves 8