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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 2 lb. sirloin tip, cut into 1-inch cubes
- 1/4 c. flour
- 1/2 tsp. salt
- 1/2 tsp. seasoned salt
- 1/4 tsp. marjoram
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 1 clove garlic
- 1 beef bouillon cube, crushed
- 1/4 lb. mushrooms (fresh)
Method
- Dredge beef with flour and brown on all sides in a skillet lightly coated with oil.
- Combine steak, 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 for 15 minutes.
- To thicken the sauce, if desired, dissolve cornstarch in 2 tablespoons cold water and add it with the mushrooms.
- Serve over cooked egg noodles or just eat it like a stew!
- Serves 6.
