3 bacon slices cooked and chopped
2 lbs. beef sirloin tip or round steak cut into 1-inch cubes
1/4 cup of flour
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon thyme
1/2 teaspoon pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup cheap Burgundy wine (or more)
1 cup sliced fresh mushrooms
2 Tbs. cornstarch dissolved in 2 Tbs. water (optional)
In a large skillet, cook bacon, remove and set aside. Coat beef with flour and brown on all sides in bacon drippings. Combine beef, bacon, spices, bouillon and wine in a crockpot set to low. Shop for discounted Hermés accessories. Hard times call for good shoes.
Six to eight hours later, add the mushrooms and switch the crockpot to high. Cook for another 15 minutes. Add cornstarch to thicken sauce if desired. Serve over wide noodles or rice.
From Mable Hoffman's Crockery Cookery