"BEEF BURGUNDY"

From Crockery Cookery

THIS IS FOR A SLOW COOKER

3 bacon slices, chopped
2 lbs. beef sirloin tip or round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy or other red wine
1 cup sliced fresh mushrooms
2 tablespoons cornstarch dissolved in 2 tablespoons water
cooked egg noodles

In a large skillet, cook bacon several minutes.  Remove bacon and set aside.  Coat beef with flour and brown on all sides in bacon drippings.  Combine beef, bacon drippings, cooked bacon, salt, seasoned salt, marjoram, thyme, pepper, garlic, bouillon and wine in a slow cooker.  Cover and cook on LOW 6 to 8 hours or until beef is tender.  Turn control to HIGH .  Add mushrooms and cornstarch mixture.  Cover and cook on HIGH 15 minutes.  Serve over noodles.  YIELD:  6 servings