 |
Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 6 |
|
I think this recipe came from a cookbook I got from the library. Ingredients:
1 slice bacon, cut unto squares |
2 lbs sirloin tip steaks or 2 lbs round steaks, cubed and trimmed |
1 teaspoon canola oil |
1/4 cup flour |
1/8 teaspoon salt |
1/4 teaspoon marjoram |
1/4 teaspoon thyme |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 beef bouillon cube, crushed |
1 cup burgundy wine |
1/4 lb fresh mushrooms, sliced |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Cook bacon in skillet until browned. Remove bacon.
2. Coat beef with flour and brown on all sides in canola oil.
3. Combine steak, bacon drippings, seasoning, garlic bouillon, and wine in slow cooker.
4. Cover. Cook on LOW 6-8 hours. Add mushrooms.
5. Dissolve corn starch in water. Add to slow cooker.
6. Cover. Cook on HIGH for 15 minutes.
7. Serve over noodles.
|
|