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Crockpot Beef Burgundy




Source of Recipe


Crockery Cookery by Mable Hoffman


List of Ingredients




2 Slices bacon; chopped
2 lb Sirloin tip or round steak; cut into 1" cubes
1/4 cup Flour
1 tsp Salt
1/2 tsp Seasoned salt
1/4 tsp Marjoram
1/4 tsp Thyme
1/4 tsp Pepper
1 Clove garlic; minced
1 Beef bouillon cube; crushed
1 cup Burgundy wine
1/4 lb Fresh mushrooms, sliced
2 tbsp Cornstarch

Recipe



In a large skillet, cook bacon until crisp. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine beef, bacon drippings, cooked bacon, seasonings, bouillon, and wine in crockpot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Turn control to HIGH. Add mushrooms; cook 15 minutes.

To thicken sauce: If desired, add cornstarch (dissolved in 2 TBSP. cold water) with mushrooms