1 lg. onion, thinly sliced
1 tbsp. melted butter
1 lb. boneless lean beef, cubed
1 tbsp. all-purpose flour
Salt and pepper to taste
Dash of marjoram
Dash of thyme
1/2 c. beef bouillon
1 c. burgundy or red wine
1 (4 oz.) can whole mushrooms, drained
Hot cooked noodles

Saute onion in butter until tender; remove from skillet and set aside. Add beef to skillet and saute until brown. Stir in spices, bouillon and wine. Cover and cook over low heat for 3 hours. Stir in mushrooms and sauteed onions. Serve over noodles.