Ingredients
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4 pieces
thick cut bacon
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2 pounds
sirloin steak, cut into one inch cubes
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all-purpose flour
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4
carrots, thinly sliced
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3
onions, sliced into thin half moons
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2
cloves of garlic, mincedc
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1/2 cup
water
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1/2 cup
full bodied red wine
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6
peppercorns
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1
bay leaf
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Creole seasoning, such as Tony Chachere's or Emeril's Essence
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1 tablespoon
freshly chopped Parsley
Directions
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In a heavy bottomed dish such as a Dutch oven, cook the bacon until crisp and then drain on paper towels.
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Thoroughly season the cubed meat with Creole seasoning and coat with flour.
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In the same dutch oven, brown the steak in bacon drippings over medium high heat.
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Crumble the bacon and add to the pot.
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Add all remaining ingredients to the pot, cover, and bake at 300° for 3 hours, stirring once about halfway through.
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Serve over egg noodles that have been tossed in butter and sprinkled with Parmesan cheese and a piece of French Bread.
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