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Beef Burgundy



  • 2 slices bacon, chopped
  • 2 pounds sirloin tip or round steak, cut into 1-inch cubes
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 beef bouillon cube, crushed
  • 1 cup Burgundy wine
  • 1/4 pound fresh mushrooms, sliced
  • 2 tablespoons cornstarch (optional)
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  1. In large skillet, cook bacon several minutes. Remove bacon and set aside.
  2. Coat beef with flour and brown on all sides in bacon mixture.
  3. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon, and Burgundy in slow cooker.
  4. Cover and cook on LOW for 6 to 8 hours or until meat is tender.
  5. Turn control to HIGH. Add mushrooms; cook on HIGH for 15 minutes.
  6. To thicken sauce, if desired, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms.


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