3 lbs. chuck steak
1 1/4 small white onions (lbs.)
2 tbsp. butter
2 tbsp. salad oil
3/4 lb. fresh mushrooms
3 tbsp. flour
1 beef bouillon cube
1 c. hot water
1 c. burgundy wine
3 tbsp. minced parsley
2 tbsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 bay leaf

For noodles: cook noodles according to package directions, drain and serve with buttered croutons on top. Cut the 3 lbs. chuck steak into 2 inch cubes. Cut stems from fresh mushrooms, peel small white onions and brown, in butter and salad oil. Brown meat in pan after onions are removed. Place browned onions in the bottom of pan (2 1/2 quart) casserole. Spread evenly. Arrange the browned meat in a layer over the onions and place the mushrooms over the meat, again in a layer. Blend flour into pan drippings and cook about 3 minutes. Dissolve bouillon cube in hot water and gradually add to drippings, stirring constantly. Stir in wine and seasonings. Cook until thick and smooth then pour casserole. Bake tightly covered at 325 degrees for 2 1/2 hours. Yield: 4 to 6 servings.