Beef Burgundy

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2 lbs. round steak cut in 2 inch cubes

1/4 lb. salt pork

salt and pepper

2 T. flour

1 1/2 C. wine

1 1/2 C. water

1/2 t. thyme

1 bay leaf

1 garlic clove

1 lb. mushrooms cut in quarters

1 lb. small onions

3 carrots cut in thin circles

Fry salt pork until crisp. Remove from pan and reserve drippings. In 2 T. of the drippings, brown beef slowly. Remove beef from pan. Sprinkle with flour, salt and pepper and add with salt pork to a 3 qt. casserole dish. To the frying pan add wine, water, thyme, bay leaf and garlic. Bring to a boil and pour over meat. Cover and bake at 350°F. for 1 1/2 to 2 hours or until beef is tender.

Saute onions and mushrooms in 2 T. of the pork fat. Add to beef with the carrots. Bake another 30 minutes.

Serve over pasta or rice.

Serves 6.