Instructions: Fry bacon in butter. Dust meat in flour and brown in bacon and butter mixture. Add soup and soup mix, wine, tomato sauce, beef broth, Kitchen Bouquet, and adjust the seasonings. Salt may not be necessary due to the bacon. Mix well and bring to a boil on top of the stove. Cover with foil. Place in oven and cook for 1 1/2 - 2 hours at 350F. Add mushrooms last 30 minutes as to not overcook. Serve with noodles or rice.

Serves 6-8.

NOTE: This is the original recipe, but weve changed it to be a little to make it more healthy. We dont fry the bacon in butter; we fry it in a lightly oiled skillet (but dont omit the bacon; it gives the dish an incredible flavor). We also dont take the time to dust the meat in flour. As daughter Jamie is allergic to mushrooms, we omit those as well.

NOTES : This dish is a family favorite for various holidays. Often before a holiday, Mom will ask us what we feel like eating for the special day. More often than not, with memories of Beef Bourguignon past, we will request this dish. An elegant, flavorful dish. Just hide the cans and boxes, and everyone will be really impressed! - Jamie

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