Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon -- chopped
   2      pounds        sirloin tip or round steak -- cut into 1" cubes
     1/4  cup           flour
   1      teaspoon      slat
     1/2  teaspoon      seasoned salt
     1/4  teaspoon      marjoram
     1/4  teaspoon      thyme
     1/4  teaspoon      pepper
   1      clove         garlic -- minced
   1                    beef bouillon cubes -- crushed
   1      cup           burgundy wine
     1/4  pound         fresh mushrooms -- sliced
   2      tablespoons   cornstarch - optional

Preparation:

In large skillet or slow-cooking pot with browning unit, 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, boullon, 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 15 minutes. To thicken sauce, if desired, add cornstarch (dissolved in 2 tbs. cold water) with mushrooms.