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Beef Burgundy

Yields1 Serving

 4 slices bacon
 1 ½ lbs beef top round cut into 1 1/4 inch cubes
 1 can Campbell's Golden Mushroom Soup
 ¼ cup burgundy
 2 tbsp chopped parsley
 ⅛ tsp pepper
 12 small whole white onions (about 3/4 pound)
 2 cups sliced mushrooms (about 1/2 pount)
1

In a large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings; pour off fat. Add soup, wine, parsley, and pepper. Cover; cook over low heat 1 hour 30 minutes. Add onions and mushrooms; cover and cook 1 hour more until beef is tender. Serve over wide noodles. Garnish bacon and additional parsley.

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