Beef Burgundy *

3/4 pound stew meat
1 Tbsp butter
4 teaspoons all purpose flour
1 teaspoon seedless raspberry jam
1 teaspoon tomato paste
1 1/2 cups chicken broth
2 bacon strips, cooked and crumbled
8 oz sliced fresh mushrooms
1 yellow onion, diced
1 cup carrots, cut into large chunks
salt and pepper, to taste
Hot cooked egg noodles

Cook bacon and remove from skillet to cool.  Stir in flour, jelly, and tomato paste until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add beef and bacon.  Return to a boil.  Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.  In a small skillet, saute mushrooms in butter for about 3 minutes.  Add mushrooms, onions, carrots, salt and pepper to beef mixture.  Cover and cook 20-25 minutes longer or until vegetables are tender.  Serve over noodles.

Serves 2