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2 strips bacon, chopped
2 pounds beef sirloin steaks, cut into 1-inch cubes
1/4 cup soy flour
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
8 ounces burgundy wine
1/2 cup fresh mushrooms, sliced


1. In large skillet or slow-cooking pot with browning unit, cook bacon several minutes.

2. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon fat.

3. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon, and Burgundy in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until meat is tender. To thicken sauce, if desired, add cornstarch (dissolved in 2 tablespoons cold water)