Hungarian Stew.

5 oinions, chopped
6 Tbsp fat (or oil)
2 pounds beef like cubed pot roast
1/2 tsp salt
dash marjoram
1/4 tsp pepper
1 clove garlick, minced
3/4 cup white wine
1/2 lb bacon - chopped
2 cup sour cream

Brown onions in fat. 
Add meat, salt, pepper, garlic, marjoram and wine.
Simmer with the lid on until meat is tender.  Should take about an hour.
Cook bacon until crisp.  Add to meat mixture.
Stir in sour cream and continue cooking for 15-30 minutes longer.