2 or 3 lbs. lean chuck, round or sirloin
1 can beef bouillon
1 onion, chopped
1 tbsp. Worcestershire sauce
Dash of garlic salt
1/2 c. chili sauce
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. red wine

Cut meat into small chunks and roll in flour. Sear in heavy pot in 4 or 5 tablespoons cooking oil. Add rest of ingredients and water, just enough to cover meat. Simmer for 2 hours covered. This can be put in a casserole and held almost indefinitely. Serve over noodles or rice. You can use any kind of lean meat but do trim off all the fat.