- 2 pounds round steak or sirloin tip
- 3 to 4 Tablespoons butter or lard
- 6 medium onions, chopped
- 1/4 teaspoon marjoram
- 1 large clove garlic, sliced
- 4 Tablespoons vinegar
- 1/2 to 1 cup water or beef stock
- 3 Tablespoons flour dissolved in a little cold water
- pinch of thyme
- strip of lemon peel
- salt and pepper
The meat should be cut into thin leaf-like strips. Heat fat in 2 quart casserole or stew pot and in it fry onions slowly, stirring until deep yellow but now quite brown. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water. Cover and simmer slowly but steadily 1/2 hour, adding more water if needed as meat cooks. When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy. Check seasoning and add more salt and pepper if needed.