REC Cabernet Beef TNT
The A-1 Bold & Spicy gives this some kick. If you can't find B&S, use regular A-1 and add some hot pepper sauce to taste.
1 lb. boneless beef sirloin steak, cut into 1" cubes
3 Tbsp. wondra flour (you can use AP, I just prefer the other)
6 slices bacon
1 onion, cut into wedges
3/4 lb. baby carrots
2 large portabello mushroom caps, diced (stems opt.)
2-4 cloves minced garlic (to taste - I like 4)
1 c. Cabernet Sauvingon
1/2 c. A-1 Bold & Spicy Steak Sauce
(*1 pkg. wide egg noodles: cook, and serve beef over top)
Put beef into a large ziploc bag, add flour, shake to cover; set aside.
In a large kettle, over med. heat, cook bacon till crisp; Remove with slotted spoon to paper towels. When bacon is cool enough, crumble it.
In same kettle, brown beef in bacon drippings, cooking about 1/4 of the beef at a time. Return all of beef to kettle and add remaining ingredients.
Cover; simmer 40 minutes or until carrots are tender, stirring occasionally. Serve over egg noodles.