1. Cook bacon over medium heat in a 9- to 10-inch (23 to 25 cm) deep ovenproof skillet or sauté pan for 5 to 7 minutes, stirring often, or until crispy around the edges. Transfer to a paper towel-lined plate with a slotted spoon. Reserve fat in skillet.

2. Meanwhile, pat beef pieces dry with paper towel and season all over with ½ tsp (2 mL) each of the salt and pepper. Heat reserved skillet over medium-high heat. Cook beef, in 2 batches, for 3 to 5 minutes, stirring occasionally, until browned but still pink inside; transfer to a bowl.

3. Add butter, mushrooms, onion, carrot, thyme and remaining ¼ tsp (1 mL) each salt and pepper to skillet. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are starting to soften and brown. Stir in ketchup; cook, stirring, for 1 minute. Stir in broth and peas; bring to a boil.

4. Whisk cornstarch with 2 tbsp (30 mL) more broth or cold water in a small bowl until smooth. Gradually stir into skillet. Reduce heat; simmer, stirring often, for 2 to 3 minutes or until sauce is thickened. Return bacon, beef and any accumulated juices to skillet. Stir to combine and heat to a simmer.

5. Arrange the pieces of Furlani Garlic Texas Toast on top of beef, overlapping the pieces slightly. Top with grated Parmesan.

6. Bake in preheated 400°F oven for 15 minutes or until the bread is crisp and golden.