Beef Burgundy - cooking recipe

Ingredients

2 slices bacon, chopped
1/4 tsp. thyme
2 lbs. sirloin tip or round steak, cut into 1 in. cubes
1/4 tsp. pepper
1 clove garlic, minced
1/4 cup flour
1 beef bouillon cube, crushed
1 tsp. salt
1 cup burgundy wine
1/2 tsp. seasoned salt
1/4 lb. fresh mushrooms, sliced
1/4 tsp. marjoram
2 tbsp. cornstarch

Preparation

In a large skillet or slow cooker 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, bouillon and burgundy wine in slow cooker.
Cover and cook on low for 6-8 hours or until meat is tender.
Turn control to high.
Add mushrooms; cook on high 15 min.
To thicken sauce, if desired add cornstarch (dissolved in 2 tbsp. cold water) with mushrooms.
Makes 6 servings.