Beef Burgundy

3 slices bacon, chopped
2 lbs beef sirloin cut up into 1 inch cubes
1/4 cup all-purpose flour 
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp ground pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy wine
1 cup sliced mushrooms
1 bag cooked egg noodles

In a large skillet, cook bacon several minutes. Add bacon to crock pot. Coat beef with flour and in the same skillet you cooked the bacon in, brown beef on all sides. Add beef, spices, wine and bouillon to crock pot. Cover and cook on low for 6-8 hours or until beef is tender. In a separate large saucepan on the stove, prepare egg noodles. Turn on high and add sliced mushrooms. Cover and cook for 15 more minutes. Serve over noodles.

Yield: 6 servings

 From Mable Hoffman's Crockery Cookery Cookbook