4 pounds Beef round steak -- 1 in thick
1/4 cup Shortening or bacon fat
5 large Onions -- sliced
1 pound Mushrooms -- sliced
3 tablespoons All-purpose flour
2 teaspoons Marjoram leaves -- chopped
Or
1/4 teaspoon Dried marjoram leaves
1 teaspoon Thyme leaves -- chopped
Or
1/4 teaspoon Dried thyme leaves
2 teaspoons Salt
1/4 teaspoon Pepper
1 cup Beef broth
2 cups Red Burgundy or red wine
Procedures
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.
