RECIPE: Beef Burgundy for the Crockpot
The weather is cooling off and dishes like this are back on my menu. This recipe is from "Crockery Cookery" by Mabel Hoffman which came out in the 70s. This is a wonderful aroma to come home to after a hard day at work. I usually do the bacon and the browning part the night before as it is too much for my hectic mornings.
2 slices bacon, chopped
2 lbs sirloin tip or round steak, cut into 1Â cubes
1/4 cup flour
1 tsp salt
1/2 tsp seasoned salt
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
1 clove garlic, minced
1 beef bouillion cube, crushed (I left this out)
1 cup burgundy wine
1/4 lb fresh mushrooms, sliced
2 tbsp cornstarch (optional, I left this out too)
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, bouillon, 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 tbsp cold water with mushrooms. Makes 6 servings.