4 oz. fresh mushrooms, sliced or 1 (4 oz.) can pieces
1 med. onion, diced
1 c. thinly sliced celery
3 tbsp. butter
1 lb. lean ground beef
1/4 c. flour
1 (10 1/2 oz.) can beef broth
1/2 tsp. ground marjoram
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1 c. wild rice

Cook rice according to box. Saute mushrooms, onions, celery in skillet 3 minutes. Add beef, cook and stir until ground meat is brown, approximately 10 minutes. Sprinkle flour on mixture. Stir until coated. Stir in remaining ingredients. Heat to boil, reduce heat and cook over medium heat and stir until thick. Stir in cooked rice, heat until hot. Can be kept covered in 300 degree oven for 1 to 1 1/2 hours. 4 to 6 servings.