BEEF BOURGUIGNON SAUTE

1/2 lb bacon, cut into 1/2" wide strips
1 lg onion, coarsely chopped
1/4 cup minced shallots OR white part of scallions
2 small carrots, cut into 2" lengths
1 1/2 lbs boneless top sirloin steak, cut into 1 1/2" cubes
2/3 cup dry white wine
1 tsp thyme
1/4 tsp black pepper
1 bay leaf
12 small mushrooms, quartered or halved if large

in a large, wide saucepan, cook the bacon over medium heat until the pan is well coated with fat. add the onions and shallots, and cook until the bacon is almost crisp and the onion is softened but not browned, about 5 minutes.

add the carrots and beef, increase the heat to medium-high, and cook, stirring until the beef is browned, about 10 minutes.

stir in the wine, thyme, salt, pepper, and bay leaf. cover, reduce the heat to low, and simmer until the mixture is fragrant, 10-12 minutes, adding some water (or more red wine) if the mixture seems dry.

stir in the mushrooms. cover and cook until the beef is just cooked and the carrots are crisp-tender, about 5 minutes. (the meat should be rare to medium-rare.)

remove and discard the bay leaf. with a spoon or bulb baster, skim off any visible fat from the surface of the mixture. transfer the beef and veggies to a serving platter and serve hot.

serves 4

VARIATION: FOR A MODERN TWIST ON THIS FRENCH-STYLE CLASSIC, TRY FRESH SHIITAKE MUSHROOMS, WHICH ARE AVAILABLE IN MANY SUPERMARKETS, IN PLACE OF THE BUTTON MUSHROOMS CALLED FOR. SHIITAKES HAVE AN ESPECIALLY MEATY TEXTURE AND FLAVOR THAT WORK WELL WITH THE ROBUST FLAVORS IN THIS DISH.

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