2 - 2 � lbs beef round steak (1 to 1 1/4 inches thick)
3 Tbsp oil 2-3 Tbsp flour
2 tsp salt 1/4 tsp marjoram
1/4 tsp thyme 1/8 tsp pepper
2 beef bouillon cubes 3/4 C boiling water
5 medium onions, sliced 1 1/4 C red Burgundy wine
� lb mushrooms, halved
1. Partially freeze steak for easy slicing; cut crosswise into strips
1/4 inch wide, then again into 2-3 inch pieces.
2. Brown strips in oil in large frying pan; pour off drippings.
3. Combine flour, salt, marjoram, thyme and pepper; sprinkle over meat.
4. Dissolve bouillon cubes in boiling water.
5. Add bouillon, onions and wine to meat.
6. Cover tightly and simmer 45 minutes.
7. Stir in mushrooms; cover and cook 10-15 minutes longer or until
steak and mushrooms are tender.
