Directions

1. In a large resealable plastic bag combine rice flour, 1 teaspoon of the marjoram, and pepper. Add beef; seal bag and turn to coat; set aside.
2. In a large nonstick skillet melt butter over medium-high heat. Remove beef from flour mixture; reserve flour mixture. Working in batches if needed, add beef to skillet; cook and stir 2 to 3 minutes or until evenly browned.
3. Push beef to skillet edges; reduce heat to medium. Add onion, mushrooms and garlic; cook and stir 3 minutes.
4. Stir in 3/4 cup of the broth and remaining 1 teaspoon marjoram. Reduce heat; simmer, covered, 35 to 40 minutes or until beef is tender.
5. In a small bowl stir reserved flour mixture into remaining 1/2 cup broth. Stir broth mixture and tomato sauce into skillet; cook over medium heat until thickened. Stir in sour cream; cook just until heated through. Serve over rice.