Ingredients
2 pounds chopped steak
10 slices bacon
1 cup finely chopped onion
2 tablespoons butter
1/2 cup breadcrumbs
1 small clove garlic
2 pounds beef
2 eggs
Salt
Pepper
1/2 teaspoon dried onions
1 pound fresh mushrooms
2 cans condensed mushroom soup
1 cup red wine
Method
10 slices bacon, cooked brown and crisp in a big pan, remove and drain; reserve bacon and fat. Cook 1 cup finely chopped onion in 2 tablespoons butter until soft but not brown. Remove onion and add to beef in a big bowl. Lightly brown 1/2 cup breadcrumbs and 1 small clove garlic, crushed in the pan in which onion was browned, add more butter if needed. Add crumbs and garlic to beef. Add 2 eggs, salt, pepper, and 1/2 teaspoon dried oregano. Work with hands until thoroughly blended, form into little balls; brown in some bacon fat. Pin in a large greased casserole.
Saute 1 pound fresh mushrooms in bacon fat. Blend in 2 cans condensed mushroom soup and 1 cup of red wine. Season to taste. Pour sauce over meat. Crumble bacon an spread on top.
Cover casserole and bake in moderate oven (350-degrees) for 45 minutes.
Serve with buttered noodles.
