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2 lb Round steak; cubed
1 tb Cornstarch
1 tb Kitchen Bouquet
4 Carrots; peel & slice
1 c Celery; sliced
1 c Burgundy wine
2 Beef boullion cubes
2 tb Catsup
6 oz B&B mushrooms with broth
1 ts Salt
1/2 ts Pepper
1/2 ts Marjoram
1/2 ts Thyme
Toss beef in Kitchen Bouquet. Then add cornstarch.
Mix with other ingredients, put in slow cooker and cook for 8-10 hours.
Serve with broad egg noodles. (Can also fix in casserole and cook at
325 degrees for 3 1/2 hours--stir every 30 minutes or so--but no need
to stir in slow cooker).
Some general comments about this recipe:
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