Directions

1. 1. Trim fat from meat. Cut meat into 3/4-inch cubes. In a large saucepan brown half of the 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.
2. 2. Stir in the 4 cups broth, vinegar, marjoram, and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 1 to 1 1/4 hours or till meat to tender.
3. 3. Stir noodles into beef-broth mixture, Bring to boiling. Reduce heat. Cook, uncovered, for 25 to 30 minutes or till noodles are tender.
4. 4. Drain meat and noodles, reserving 2 1/2 cups of the cooking liquid. If necessary, add enough broth or water to equal 2 1/2 cups. Return to the saucepan. Stir together the 1/4 cup beef broth and the flour. Stir into the reserved broth in the saucepan, Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more, Stir in beef noodles; heat through, If desired, garnish with parsley.