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    Crockpot Beef Burgundy

    Source of Recipe


    2 slices bacon
    2 lb sirloin tip or round steak, cut into 1inch cubes
    1 t salt
    1/2 t seasoning salt
    1/3 t marjoram
    1/4 t thyme
    1/4 t pepper
    1 clove garlic, minced
    1 cube beef bouillon, crushed
    1 c Burgundy wine
    2 T cornstarch
    2 T water
    1/4 lb fresh mushrooms, optional

    In large skillet, cook bacon. Crumble and set aside. In same pan,
    coat the steak in flour and brown on all sides in bacon drippings.
    Put bacon and steak in crockpot. Add salt, seasoning salt, marjoram,
    thyme, pepper, garlic, boullion cube, and wine. Cover and cook on
    low for 6-8 hours or until meat is tender. Turn to high. Disolve
    the cornstarch in the water, and then add to the crockpot. Cook on
    high for 15 minutes longer. Add mushrooms during the last 15 minutes.




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