Onion Beef Name: Nathalie Alcantara Base: Fort Eustis Recipe: 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 step 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.