Beef Burgundy

Course : Crockpot
Serves: 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 slat
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 pieces beef bouillon -- crushed
1 cup burgundy 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, 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.

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