1/3 cup canola oil

1 3/4 lbs. beef sirloin, cut into small cubes

1 large onion, chopped

1 cup beef stock, divided

1 pound wide egg noodles

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons marjoram (or more, if desired)

Creme fraiche or sour cream

Heat oil in a large, heavy skillet.  Add beef and cook, stirring, until starting to brown.  Add onion and cook 5 minutes, or until onion is softened.  Add 1/3 cup beef stock, bring to a boil, turn heat to low, cover and let simmer 20 minutes.  Repeat twice more, simmering 20 minutes each time.  During last time, bring a pot of water to a boil and cook egg noodles.

Season beef with salt, pepper and marjoram.  Spoon noodles in and add a little of the pasta water if more sauce is desired.  Top each serving with a dollop of creme fraiche.  Serves 4 - 6.