1. Heat 3 tbsp of oil in skillet over medium-high heat. 2. Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside. 3. In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds. 4. Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper. 5. Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes. 6. Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken. 7. Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon. 8. Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
