Ingredients
>
3 slices Nature's Promise Free from Smoked Thick Cut Uncured Bacon
>
5 medium portabello mushrooms
>
1/2 cup diced onion
>
1/4 cup diced carrots
>
1 tbsp minced garlic
>
2 tbsp fresh thyme leaves
>
2 tbsp tomato paste
>
2 tbsp flour
>
3/4 cup red wine
>
1 1/4 cups beef broth
Steps
1
Finely dice the bacon. Cut the mushrooms into 1-inch chunks. In a large Dutch oven or heavy-bottom pot, cook the bacon on medium-high 5 min., until browned and crispy, stirring often. With a slotted spoon, transfer bacon to a paper towel-lined plate.
2
To the bacon fat, add the onions and carrots. Reduce heat to medium and cook 5 min., until golden, stirring occasionally. Add the mushrooms, garlic, thyme, and tomato paste. Cook 2 min. Add the flour and cook 1 min., stirring.
3
Stir in the wine, scraping up any bits at the bottom of the pan. Heat to a boil and reduce heat to simmer. Cook 2 min., until slightly thickened. Stir in the beef broth. Simmer 8 min., until mushrooms are tender and sauce has thickened. Top with bacon.
Tips
Serve over curly egg noodles and garnish with chives.