Zwiebelfleisch

submitted by rjl

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.

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