- Servings: 8
- 5 medium onions
- 1/2 lb fresh mushrooms, sliced
- 2 tsp olive oil
- 2 lbs round steak, trimmed of all visible fat and cut into cubes
- 1/4 tsp dried marjoram
- 1/4 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 TBS cornstarch
- 2 TBS cold water
- 1 1/2 cups red burgundy wine or beef stock (I used beef stock)
- 3/4 cup beef stock or low sodium beef bouillon
Brown onions and mushrooms in oil; cook and stir until tender. Remove from skillet and set aside. Brown meat in the same skillet. Sprinkle marjoram, garlic, basil, salt and pepper over meat.
In a small bowl mix cornstarch and water to form a paste. Stir cornstarch paste into skillet. Bring to a boil, stirring constantly; cook and stir 1 additional minute. Stir in wine or stock. Add beef broth.
Cover and simmer for 1 1/2 to 2 hours until meat is tender. Stir in onions and mushrooms; heat through.