No, this recipe is not reprinted with my Mom's permission. LOL. I didn't ask her. As she is fond of saying, "You never listened to me anyhow." LOL Of course, that's not true. But you know how it goes.
This was one of my favorites as a kid. So much so, that when I was running my first kitchen where I had 100% menu creation and control, I asked her for the recipe. I didn't make it a menu item. But I did use it as a very popular lunch special.
We were downtown. Served a lot of comfort food to the suits and politicians. Lunch, and happy hour, was our bread and butter. It warmed my heart to hear that my moms recipe warmed their bellies.
This dish differences from beef stew slightly. There are no carrots or potatoes. The Red Wine adds a richness and depth that you don't get in most stews.
Ingredients
4 Slices Bacon
1 1/2 Pounds Beef Top Round cut into 1" Cubes
1 Can Campbell's Golden Mushroom Soup
1/4 C Burgundy Wine
2 T Chopped Parsley (I prefer Italian Flat Leaf)
12 Small Whole White Onions (Pearl Onions)
2 C Sliced Mushrooms (Porcini)
Salt and Fresh Ground Pepper to Taste
1 Pkg Egg Noodles
Instructions
In Large Saucepan cook the bacon until crisp
Remove bacon from pan and crumble
Brown the cubed beef in the bacon drippings
Once beef is browned add soup, most of the parsley, salt and pepper to pan.
Cover and simmer on low heat for 1 hour 30 minutes. Stirring occasionally.
Add mushrooms and onions
Cover and simmer for another hour until beef is fork tender
Cook Egg Noodles according to instructions on package
Drain noodles
Serve Beef over Egg Noodles
Garnish with crumbled bacon and remaining parsley.
Not too complicated. A few steps early. But mostly just simmering on low for a few hours. This is the kind of dish where you can curl up and watch a movie while it cooks. Or, do house work. But who wants to do that? LOL
Enjoy!
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