This is economical ground beef dish is dressed up with a red wine sauce top with crumbled bacon.
4 slices of bacon
½ teaspoon salt
1 medium-size red bell pepper
½ teaspoon cracked black pepper
8 ounces mushrooms sliced
1/3 cup Burgundy(or other red wine)
1 large yellow onion sliced
¼ teaspoon dried thyme
1 ½ pounds lean ground beef
In a large pan, Cook bacon over moderately high heat until crisp and browned, about five minutes. Using a fork, transfer the bacon to paper towels and set aside; keep the drippings in the skillet
Core and seed bell pepper; cut it into strips. Add mushrooms, bell pepper strips, and mushrooms to the drippings in the skillet. Cook stirring frequently, until crisp tender, about four minutes
Meanwhile, shape ground beef into four oval steaks about ¾ inch thick. Sprinkle them on both sides with salt and pepper.
Transfer the vegetables till warm serving platter, cover, and keep them warm. In the same skillet comment Cook the beef steaks until they are well browned, about three minutes on each side for medium. Place the steaks on top of the vegetable mix mixture, cover, and keep them warm.
Add wine and thyme leaves to the skillet; bring the mixture to a boil stirring and scraping the bottom of the skillet. Pour the wine sauce over the steaks; crumble the bacon over the sauce.
Cuisine Writer
