Marjoram Meat

Cut the beef thickly as for a goulash, chop the onions finely. Heat the fat in a suitable casserole, sauté the chopped onions until golden, then extinguish with a dash of vinegar. Add the meat, fry briefly and season with salt, pepper and marjoram. Pour in a little beef broth and cover the meat, stew slowly over moderate heat until tender. Stir repeatedly during the cooking time of about 1 1/2 hours and add a little more beef broth if necessary. Towards the end, however, the juice should have thickened quite a bit. Whisk cream with flour and stir into the sauce, bring to a boil and continue to cook until the sauce has the desired creaminess. Serve with thick tubular noodles.

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