4 lb Beef round steak, 1 in thick
1/4 c Shortening or bacon fat
5 lg Onions, sliced
1 lb Mushrooms, sliced
3 T All-purpose flour
2 ts Marjoram leaves, chopped
Or 1/4 ts Dried marjoram leaves
1 ts Thyme leaves, chopped
Or 1/4 ts Dried thyme leaves
2 ts Salt
1/4 ts Pepper
1 c Beef broth
2 c Red Burgundy or red wine
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.