2 lb. lean beef
2 tbsp. bacon drippings
10 sm. or 5 med. sized onions
1 1/2 tbsp. flour
Marjoram, thyme, salt & pepper
1/2 c. beef bouillon
1 c. dry red wine
1/2 lb. fresh mushrooms

Slice the onions and fry them in the bacon drippings until brown, using a heavy skillet. Remove to a separate dish. Cut the beef into 1 inch cubes and saute in the drippings, adding more fat if necessary.

When the meat is brown on all sides, sprinkle with 1 1/2 tablespoons flour and 2 generous pinches of salt, pepper, marjoram and thyme. Add bouillon and wine. Stir well and let simmer, covered, for 3 1/4 hours. (This mixture should just barely bubble.) Add the browned onions and mushrooms. Stir and let cook for another hour. (Recipe freezes well.)