2 lbs. lean beef cubes
Oil
1 c. chopped onion
1 1/2 c. bouillon
3 tbsp. flour
1 tsp. Kitchen Bouquet
3/4 c. red wine
1/2 tsp. oregano
1/4 tsp. sweet basil
Salt & pepper
1/2 lb. fresh mushrooms

Brown meat in bacon fat then remove from pan. Cook onion until clear. Blend bouillon with flour and Kitchen Bouquet. Add onions with red wine, oregano, sweet basil, salt and pepper. Replace meat; cover and simmer 2 1/2 to 3 hours. Saute mushrooms in butter and add to meat 15 minutes before serving. Serve over rice or noodles. Serves 6.