1 lb. beef round steak
1 T. cooking oil
½ C. chopped onion (1 medium)
2 cloves garlic, minced
4 C. beef broth
2 T. vinegar
½ t. dried marjoram or basil
¼ t. pepper
8 oz. Frozen noodles
¼ C. beef broth
3 T. all-purpose flour
2 T. parsley (optional)
Trim fat from meat and cut into  ¾” cubes. In a large sauce pan, brown half of the meat in hot oil, remove. Brown remaining meat with onion and garlic (adding more oil if necessary.) Drain fat and return all meat to saucepan.
Stir in the 4C. Of broth, vinegar, marjoram, and pepper. Bring to a boiling. Ruduce heat and simmer, covered for 1 to 1 ¼ hours until meat is tender.
Stir noodles into beef mixture. Bring to boiling and reduce heat. Cook, uncovered for 25 to 30 minutes or until noodles are tender.
Drain meat and noodles, reserving 2 ½ cups of liquid; or if necessary, add enough water to make 2 ½ cups of broth. Return to sauce pan. Stir together the ¼ beef broth and four and add to sauce pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in beef and noodles: heat through. Garnish with parley if desires.