Beef Burgundy

Course : Beef
Serves: 4 - 6
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2 Slices bacon chopped
2 Pounds sirloin tip or round steak cut into 1 inch 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 piece beef bouillon cube crushed
1 Cup burgandy wine
1/4 Pound fresh mushrooms sliced
2 Tablespoons cornstarch...optional...

Preparation / Directions:

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, couillon 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. Makes 6 servings. NOTE: ONE DOES NOT REALLY NEED TO USE THE BACON FAT...I DON'T AT ALL.


Nutritional Information:

118 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 2816mg Sodium

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