Recipe - Crock Pot Beef Burgundy

2 sl Bacon; chopped
2 pound Sirloin tip or round steak;
cut in 1" cubes
One fourth cup Flour
1 teaspoon Salt
One half teaspoon Seasoned salt
One fourth teaspoon Marjoram
One fourth teaspoon Thyme
One fourth teaspoon Pepper
1 Clove garlic; minced
1 Beef bouillon cube; crushed
1 cup Burgundy wine
One fourth pound Fresh mushrooms; cut or sliced up
2 tablespoon Cornstarch; (optional)

In skillet, cook bacon several minutes. Remove 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 pot. Cover
and cook on low 68 hours. Turn on high. Add mushrooms; cook on high 15
minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold
water) with mushrooms. 6 servings.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997