2 tbsp. shortening
5 med. onions, sliced
1/2 lb. fresh mushrooms, sliced
2 lb. round steak, cut into 1-inch cubes
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. pepper
2-3 tbsp. plain flour
3/4 c. beef broth
1 1/2 c. burgundy

Melt shortening in an electric skillet; heat to 300 degrees. Add onion and mushrooms to skillet, and saute until onion is tender; remove vegetables and set aside. Reserve drippings. Brown steak in reserved drippings; sprinkle with seasonings.

Combine flour and beef broth, blending well; pour over meat. Bring to boil, and boil 1 minute. Add wine; cover and simmer 1 1/2 to 2 hours at 250 degrees or until meat is tender. Add onion and mushroom mixture to skillet, and cook 15 minutes or until thoroughly heated. Yield: 4-6 servings.