4 tbsp. butter
4 garlic cloves, crushed
3 onions, sliced
2 c. Burgundy wine
2 tsp. salt (or to taste)
1/2 tsp. pepper
1/4 tsp. oregano
3 lb. round steak, cut in 1 inch cubes
4 tbsp. flour
1 c. water or low sodium beef broth
1/4 tsp. marjoram

Melt butter in deep frying pan. Add cubed round steak; brown on all sides. Add garlic and onions; cook until onions are soft, but not brown. Move garlic to the side or stack above onions to prevent garlic from browning.

Remove meat and onions from pan. Blend flour with butter remaining in pan. Add wine, water or broth and seasonings. Stir until slightly thickened.

Return meat and onions to pan. Cover, bring to boil, then reduce heat and simmer for 1 1/2 hours, or until meat is tender.

Serve with baked potatoes and buttered green beans.

Makes 6 servings.