Bacon adds a smokiness to the juices of this tender beef dish. The hands-off preparation makes this meal perfect for a busy Sunday.
2 pounds round steak, cut in 1-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
3 onions, sliced
2 cloves garlic, peeled and sliced
1/8 teaspoon crushed dried thyme
1 tablespoon vegetable oil
1 teaspoon chopped fresh parsley
1 teaspoon grated lemon peel
1 bay leaf, crumbled
3 strips of bacon, chopped
2 tablespoons all-purpose flour
1 cup sliced mushrooms
1 (12 ounce) package wide egg noodles, prepared according to package directions
Sprinkle steak with salt and pepper; set aside.
Combine onions, garlic, thyme, oil, parsley, lemon peel and bay leaf. Pour over meat; turn meat to coat thoroughly. Marinate for 2 hours in refrigerator.
Remove meat from marinade; strain liquid and set aside. Brown bacon in a skillet over medium heat; add strained marinade solids.
Toss meat with flour; add to bacon mixture. Stir in marinade juices and bring to a boil. Lower heat, cover and simmer for 1-1/2 to 1-3/4 hours, or until meat is tender. Add sliced mushrooms during the last 10 minutes of cooking.
Serve over prepared noodles.
Makes 8 servings.