1 1/2 lbs. chuck steak
3/4 lb. onions
2 tbsp. butter
1 tbsp. oil
1 tbsp. flour
1 1/4 c. beef broth
1 garlic clove
1/2 tsp. ground cumin
Pinch of dried marjoram
2 tbsp. wine vinegar
Salt and pepper

Cut meat across the grain into thin finger-length strips. Peel onions, slice crosswise, and separate rings. Heat the butter and oil in skillet. Add the onion rings and cook, covered, over a low heat until transparent. Turn them over frequently so that they cook evenly but do not brown. Remove from pan.

Increase heat; put strips of meat into pan and brown them. Return onion rings. Sprinkle with flour and stir. When flour begins to color, stir in broth, peeled and crushed garlic, cumin, marjoram, wine vinegar, and seasoning. Cover and simmer for 1 hour. Serve with potatoes or rice and a crisp mixed salad. Serves 4.