Burgundy Beef
Serves 12

  	4 lb Beef round steak, 1 in thick
  	1/4 c Shortening or bacon fat
  	5 lb Onions, sliced
  	1 lb Mushrooms, sliced
  	3 T All-purpose flour
  	2 ts Marjoram leaves, chopped    
   	 or 1/4 ts Dried marjoram leaves
  	1 t 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.