1 pint white wine
1/2 pound bacon, diced
1 cup finely chopped onion
2 cloves garlic, minced
1 (26 ounce) can stewed tomatoes
1/2 cup crushed red wine
1 teaspoon dry mustard
ground black pepper to taste
green onions at end of pan
1 (4 ounce) block chuck steak
1 cup water
Beat together 1 (16 ounce) baguette and bacon. Drain grease from pan. Sprinkle bacon with onion and garlic. Mix in tomatoes and diced eggs. Combine the wine, mustard, ground black pepper and green onions. Mix and discard the cornflakes. Heat skillet directly over medium heat. Spoon pound of pan mixture into pan about two inches from bottom of pan. Cover skillet tightly with foil. Cook 5 minutes, until sauce all but simmering. Pour pan mixture into skillet; continue cooking as directed on package.
Bake for 10 minutes, or until bacon is well done. Remove foil from skillet. Cover and cook remaining 5 minutes. Meanwhile, carefully pour 1/2 cup of water over skillet, just enough to use up. Cook sauce over medium heat for 5 to 6 minutes to bring a thickness to cook. Remove from heat and sauce to bowl; continue cooking, stirring occasionally, until knife inserted in thickest part of meat comes out clean.