1 pound boneless beef round steak
1 tablespoon cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
4 cups beef broth
2 tablespoons vinegar (I like to use a red or white wine vinegar)
1/2 teaspoon dried marjoram, crushed (basil would also work)
1/4 teaspoon pepper
8 ounces frozen noodles
1/4 cup beef broth
3 tablespoons all-purpose flour
2 tablespoons snipped fresh parsley
1. Trim the fat from the meat, and cut it into 3/4 inch cubes. In a large saucepan, brown the meat with the oil, onion, and garlic.
2. Stir in the broth, vinegar, marjoram, and pepper. Bring to boiling. Reduce heat. Simmer for an hour.
3. Stir noodles into the broth mixture. Bring to boiling. Reduce heat. Cook uncovered for 30 minutes.
4. Drain meat and noodles. Keep 2 1/2 cups of the liquid. If there isn't enough, you can add enough water to equal the 2 1/2 cups, and mix with the flour. Return it all to the pan, including the 2 1/2 cups liquid. Cook and stir until thickened and bubbly. Garnish with the parsley.
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