Ingredients

Directions

1. Cook bacon in a large deep skillet over medium heat for 5 to 7 minutes, stirring often, or until crispy around the edges. Use a slotted spoon to transfer to a paper towel-lined plate. Reserve fat in skillet. 2. Meanwhile, pat beef strips dry with paper towel and season all over with ½ tsp (2 mL) each salt and pepper. Heat reserved skillet over medium-high heat. Cook beef for 3 to 5 minutes, tossing occasionally, until browned but still pink inside; transfer to a bowl and cover. 3. Add butter, mushrooms, onion, carrot, thyme and remaining salt and pepper to skillet. Reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until vegetables are starting to soften and brown. Stir in tomato paste; cook, stirring, for 1 minute. Stir in broth and wine; bring to a boil. 4. Whisk flour with cold water in a small bowl until smooth. Gradually stir into skillet; bring to a boil. Reduce heat; simmer, stirring often, for 5 to 7 minutes or until sauce is thickened and vegetables are tender. 5. Return bacon, beef and any accumulated juices to skillet. Simmer, stirring, for 2 to 3 minutes or until beef is heated through. Serve sprinkled with chives.

How to Cook It

Cuts Used in This Recipe

Steaks

Speedy Bourguignon Skillet

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Top Sirloin Grilling Steak

Top Sirloin Cap Off Grilling Steak

Top Sirloin Cap Off Grilling Medallion

Top sirloin Grilling Medallion with Bacon