Braised Beef With Caper Sauce

Adapted from an old cookbook.

Cut steak in serving sized pieces.

Cook bacon in a large skillet until crisp.

Remove , crumble , and set aside.

Brown steak in bacon drippings.

Add water , carrot , celery , and bay leaf.

Cover and cook over low heat 1 1 / 2 hours , or until meat is tender , stirring occasionally.

Remove bay leaf and remove beef to a serving platter and keep warm.

Meanwhile , in a separate skillet , melt butter over medium low heat.

Add onions and mushrooms and saute until tender , about 5 minutes.

Add to first skillet and blend with an immersion blender or process in stand up blender.

Stir in sour cream and capers.

Heat through.

Pour gravy over steaks.

Garnish with bacon crumbles and chopped parsley.

round steaks, bacon, water, carrot, celery, fresh parsley, bay leaf, butter, onion, mushroom, sour cream, capers