2 tbsp. butter
3/4 c. thinly sliced onions
1/4 lb. mushrooms, sliced
2 tbsp. flour
1/4 tsp. freshly ground black pepper
1/3 c. dry red wine
3/4 c. beef broth
1/4 c. ketchup
8 slices roast beef, cut 1/4 inch thick
1/4 tsp. marjoram

Melt the butter in a saucepan; saute the onions 5 minutes. Add the mushrooms; saute 5 minutes. Blend in the flour, salt, pepper and marjoram. Add the wine, broth and ketchup and bring to the boiling point, stirring steadily. Cook over low heat 10 minutes. Add the beef, heat and taste for seasoning. Serves 4.