5 med. onions, sliced
Bacon drippings
2 lbs. lean boneless bottom round steak, cut into 3/4 inch cubes
1 med. carrot, grated fine
1 1/2 tbsp. flour
Pinch of marjoram
Pinch of thyme
Pinch of salt
Pinch of pepper
1 sm. bay leaf
1/2 c. condensed beef bouillon or more
1 c. French Burgundy or more
Sliced potatoes or mushrooms

Fry onions in bacon drippings until brown, not crisp. Remove and set aside.

Saute the meat in the drippings until browned on all sides. Add the carrot. Sprinkle with flour mixed with seasonings. Add cooked onions. Add 1/2 cup condensed beef bouillon and 1 cup French Burgundy, stirring to blend well. Cover and simmer as slowly as possible for 3 to 3 1/2 hours.

If the liquid cooks away, add more bouillon and wine in the proportion of 2 parts wine to 1 part bouillon. Add just enough to keep the beef cubes barely covered. Add potatoes or mushrooms and simmer for another half hour.