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