Crock pot beef burgundy

Yield: 1 Servings

Measure Ingredient
2 slices Bacon; chopped
2 pounds Sirloin tip or round steak; cut in 1\" cubes
¼ cup Flour
1 teaspoon Salt
½ teaspoon Seasoned salt
¼ teaspoon Marjoram
¼ teaspoon Thyme
¼ teaspoon Pepper
1 \N Clove garlic; minced
1 \N Beef bouillon cube; crushed
1 cup Burgundy wine
¼ pounds Fresh mushrooms; sliced
2 tablespoons 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 6-8 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 recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997

Similar recipes