Recipe #305.
                                                      Beef Burgundy and Mushrooms

2 1/2 Pounds Lean Stew Meat or Sirloin Tips.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Cup Red Cooking Wine.
2 Tablespoons Tomato Paste.
1-2 Cans Low-Sodium Beef Broth.
1-2 Boxes Fresh Button Mushrooms; cleaned and left whole.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Brown lightly the Onion and Garlic in the same Olive Oil you browned the Meat in.
Transfer into the Crock-Pot with a slotted spoon.
Stir in the Tomato Paste, Mushrooms, Cooking Wine and Beef Broth.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Egg or No Yolks Noodles.