2 slices bacon
2 lbs. sirloin tip or round steak, cut into 1 inch cubes
1/4 c. flour
1 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1 tsp. pepper
1 clove garlic
1 beef bouillon cube, crushed
1 c. burgundy wine
1/4 lb. fresh mushrooms, sliced
2 tbsp. cornstarch (optional)

In large skillet or slow cooker pot with browning unit, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon drippings.

Combine steak, bacon, seasonings, bouillon and burgundy in slow cooking pot. Cover and cook on low for 6-8 hours or until meat is tender. Turn control to high. Add mushrooms; cook on high for 15 minutes. To thicken sauce, if desired, add cornstarch dissolved in small amount of water. Serves 6.