Beef Burgundy

Main Courses > Beef

2 slices bacon chopped
2 pounds sirloin tip or round steak -- in 1 cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic minced
1 beef bouillon cube -- crushed
1 cup burgundy wine
1/4 pound fresh mushrooms sliced
2 tablespoons cornstarch -- optional

In large skillet or slow-cooking pot with browning unit, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and
brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy in slow-cooking pot.
Cover and cook on LOW for 6-8 hours or until meat is tender. Turn control to HIGH. Add mushrooms: cook on high 15 minutes. To thicken sauce, if desired, add cornstarch…dissolved in 2 tablespoon cold water…with mushrooms.