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Easy Beef Bourguignonne

2 lb sirloin or round steak
1 bay leaf
1 Tbsp chopped parsley
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp thyme
1 lb mushrooms, cleaned and sliced
1 clove garlic
1 can beef consomme
1/2 cup Burgundy wine
1/4 cup flour
1/2 stick butter
3 slices bacon

Cut steak in 1/2 x 4-inch pieces. Saute bacon and set aside; saute steak in bacon fat. Stir frequently until beef is browned evenly and then add garlic and mushrooms, parsley, salt, thyme, pepper, and finally the cooked bacon.

In another pan, make a roux using the butter and flour. Cook until light tan and add consomme. Stir and cook until slightly thickened - add to meat mixture. Cook and simmer for 1 1/2 hours.

Serve over noodles and garnish with additional parsley.