Beef steaks, wrapped in bacon, browned, cooked with mushrooms and braised in an oniony red wine sauce until tender and served atop noodles.

Steak Burgundy over Pasta

2 (6-ounce) beef steaks
2 strips of bacon
2 tablespoons butter, melted
1/2 cup sliced mushroom
1 1/2 teaspoons all-purpose flour
1/2 cup water
1 package dry onion soup mix
1 tablespoon chopped fresh parsley
1/4 cup red wine
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
Cooked noodles for accompaniment

1. Wrap steak with strips of bacon. Brown in melted butter in a skillet for 2 minutes on each side. Add sliced mushrooms and cook until tender.
2. In a mixing bowl blend flour with water. Add dry onion soup mix, chopped parsley, red wine, lemon juice, and Worcestershire sauce. Pour into skilllet with steaks and simmer for 8 minutes, or until the steaks are tender, turning occasionally.
3. Meanwhile, prepare noodles according to the package directions; drain.
4. Serve steaks over noodles.

Makes 2 servings.