Cut the meat into cubes. Chop the onion finely and fry in melted lard. When they become golden in color, add the beef. Sprinkle with pepper, salt and marjoram and stew until it evaporates separately from meat juice. Stew continues under cover from time to time add a little water or broth and stir. When beef is cooked in half, add the pork and continue to sauté. Cut the mushrooms and sauté in a little sunflower oil and water in a separate container. Season with pepper and pour in the meat. Serve stew to full readiness. When this happens to it was added in the cream is dissolved flour, stirring continuously. The dish is served on a bed of rice.