1 1/2 lb. lean beef, cubed
2 tsp. salt
Pepper
2 tbsp. fat
1/4 tsp. marjoram
1/4 tsp. basil
1 can cream of mushroom soup
1 c. grated American cheese
1/2 c. Burgundy or Red wine
1 minced garlic clove
1/4 tsp. thyme
1 c. sour cream
1 chopped onion

Season beef with salt and pepper. Brown in fat. Add onion near end of browning time and cook until soft. Transfer to large casserole or Dutch oven. Add sour cream, cheese, wine, garlic, and herbs. Cover and bake at 325 degrees for 2 hours or until meat is tender. Add undiluted soup and enough water to make smooth. Mix well and bake for 20 minutes at 325 degrees. Serve over rice.