1. Cut the meat into thin strips. 2. Heat butter in Dutch oven or large saucepan. 3. Fry onions slowly, until deep yellow but not quite brown. 4. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock. 5. Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid. 6. When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy. 7. Check seasoning and add more salt and pepper if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
