Beef Burgundy

Title:
Beef Burgundy

Yield:
6 Servings

Categories:
Crockpot,
Beef




Ingredients:





     2 sl Bacon; chopped


     2 lb Sirloin tip or round steak;


          -cut into 1" cubes


   1/4 c  Flour


     1 ts Slat


   1/2 ts Seasoned salt


   1/4 ts Marjoram


   1/4 ts Thyme


   1/4 ts Pepper


     1    Clove garlic; minced


     1    Beef bouillon cubes; crushed


     1 c  Burgundy wine


   1/4 lb Fresh mushrooms; sliced


     2 tb 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, boullon, and Burgundy in slow-cooking pot. Cover and cook on


 low for 6 to 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 tbs. cold water) with mushrooms.


 Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland


 
on Nov 17, 1997