| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon; chopped |
| 2 |
lb |
Sirloin tip or round steak; cut into 1" cubes |
| 1/4 |
c |
Flour |
| 1 |
ts |
Slat |
| 1/2 |
ts |
Seasoned salt |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Beef bouillon cubes; crushed |
| 1 |
c |
Burgundy wine |
| 1/4 |
lb |
Fresh mushrooms; sliced |
| 2 |
tb |
Cornstarch – optional |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, cook bacon several
minutes. Remove bacon and set aside. Coat beef with flour and brown on all
sides in bacon mixture. Combine steak, bacon drippings, cooked bacon,
seasonings, boullon, and Burgundy in slow-cooking pot. Cover and cook on
low for 6 to 8 hours or until meat is tender. Turn control to high. Add
mushrooms; cook on high 15 minutes. To thicken sauce, if desired, add
cornstarch (dissolved in 2 tbs. cold water) with mushrooms.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
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