1  pound  boneless beef round steak or chuck roast
1/4  cup  all-purpose flour
1  tablespoon  cooking oil
1/2  cup  chopped onion (1 medium)
2  cloves  garlic, minced
3  cups  beef broth
1  teaspoon  dried marjoram or basil, crushed
1/4  teaspoon  black pepper
8  ounces  frozen noodles
2  tablespoons  snipped fresh parsley

Trim fat from meat. Cut meat into 3/4-inch cubes. Coat meat with the flour. In a large saucepan brown half of the coated meat in hot oil. Remove from saucepan. Brown the remaining meat with the onion and garlic, adding more oil, if necessary. Drain off fat. Return all meat to the saucepan.

Stir in the broth, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender. Stir noodles into broth mixture. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender. To serve, sprinkle with parsley.

Makes 4 servings