5 med. onions, sliced
1/2 lb. fresh mushrooms, sliced
2 tbsp. shortening
2 lb. round steak, cut into 1" cubes
1 tsp. salt
1/4 tsp. crushed marjoram
1/4 tsp. crushed thyme
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 c. beef bouillon
1 1/2 c. red burgundy
Sliced French bread

Cook and stir onions and mushrooms in hot shortening until onion is tender; drain on paper towels. Brown meat in same skillet; add more shortening, as necessary. Remove from heat. Sprinkle seasonings over meat.

Mix flour and bouillon; pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in Burgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hours. The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 minutes or until heated through. Serve in large soup bowls or individual casseroles. Sprinkle with minced parsley, if desired. Serve with French bread.

Beef bouillon may be made by dissolving 1 beef bouillon cube in 3/4 cup boiling water, or use canned beef broth. Serves 4.