1 to 1 1/2 lbs. round steak
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried leaf marjoram
1/4 c. all purpose flour
1/4 c. butter
2 med. sized onions, thinly sliced
1/2 c. beef broth
1/2 c. dairy sour cream

Cut steak into 4 pieces. On a plate, mix salt, pepper, marjoram and flour. Dredge steak in flour mixture. With the side of a plate, pound flour mixture into steaks, adding more of mixture until steaks are about doubled in diameter and about 1/4 inch thick. In a heavy skillet, heat butter over medium heat. Add onions. Saute 10 minutes or until golden. Lift out onions; set aside. Add steak to hot fat; brown over medium high heat. Add beef broth and sauteed onions. Cover and simmer over very low heat 1 hour or until steaks are fork tender. Remove steaks onto a warm platter. Stir sour cream into pan drippings, whisking until smooth. Pour over steaks and serve. Makes 4 servings.