5 med. onions, slices
1/2 lb. sliced mushrooms
2 tbsp. shortening
2 lb. round steak, cut into 1 inch cubes
1/4 tsp. crushed marjoram
1 1/2 c. burgundy wine
1 tsp. salt
1 1/2 tbsp. flour
1/4 tsp. crushed thyme
1/8 tsp. pepper
3/4 c. beef bouillon

Cook and stir onions and mushrooms in hot shortening until onions are tender. Drain on paper towels. Brown meat in same skillet; add more shortening as necessary. Remove from heat. Sprinkle seasonings over meat. Mix flour and bouillon. Pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover. simmer until meat is tender, 1 1/2 to 2 hours. The liquid should always just cover the meat (if necessary, add a little more bouillon and burgundy - one part bouillon to two parts burgundy). Gently stir in onions and mushrooms; cook uncovered 15 minutes or until heated through.