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1
Heat a large deep skillet with a heavy bottom and a lid over medium high heat.
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2
Add bacon to the pan and brown.
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3
Remove crisp bacon bits with slotted spoon.
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4
Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings.
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5
Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings.
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6
Season the mushroom slices with salt and pepper.
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7
Saute mushrooms 2 to 3 minutes and add onions to the pan.
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8
Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat.
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9
Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving.
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10
Add flour to browned meat in the pan and cook the flour 2 minutes.
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11
Add wine to the pan slowly while stirring.
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12
When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot.
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13
Cover the pan.
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14
When the liquid boils, reduce heat to medium.
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15
Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot.
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16
Simmer with the cover off until sauce thickens a bit.
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17
Adjust seasoning and remove herb bouquet.
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18
Toss hot egg noodles with butter and herbs.
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19
Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
