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4 lb Beef round steak, 1 in thick

1/4 c Shortening or bacon fat

5 lg Onions, sliced

1 lb Mushrooms, sliced

3 T All-purpose flour

2 ts Marjoram leaves, chopped

Or 1/4 ts Dried marjoram leaves

1 ts Thyme leaves, chopped

Or 1/4 ts Dried thyme leaves

2 ts Salt

1/4 ts Pepper

1 c Beef broth

2 c Red Burgundy or red wine

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.