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BEEF BURGUNDY 
1/2 lb. bacon
2 lbs. sirloin tip or round steak, cut into 1-inch cubes
1/4 c. flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 c. Burgundy wine
1/4 lb. fresh mushrooms, sliced
2 tbsp. cornstarch

In large skillet, 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 (crock 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 tablespoons cold water) with mushrooms. 6 servings.
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