Beef Zinfandel

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Beef Zinfandel

provided by Gallo of Sonoma winery
1/4 lb. mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbsp. Butter
1/4 lb. bacon, diced
1 lb. Top Sirloin steak, cut into 1" cubes or 1 pkg. Tenderloin tips, cut in cubes
1 Tbsp. Flour
1/2 cup Zinfandel
3/4 cup beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp. ground thyme
1 1/2 cups carrots, diagonally sliced
Salt and pepper
Hot buttered noodles
1 1/2 Tbsp. parsley chopped

In a large skillet, sauté mushrooms and onions in hot butter untilgolden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. Add Zinfandel, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer. Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley. Serves 3-4.

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