beef top round steak, quartered
green bell pepper, sliced
pimento stuffed olives
1Place garlic in non-stick skillet, cover with steaks.
2Slowly brown steaks on both sides and discard garlic.
3While steaks are browning dissolve bouillon cube in 3/4 cup water.
4Pour bouillon mixture over steaks and sprinkle with oregano; bring to boil.
5Reduce heat, cover, and cook slowly about 1/2 hour.
6Turn steaks and add green pepper rings, tomatoes and olives.
7Continue to simmer 1/2 hour or until meat is tender.
8Place steaks and vegetables on warm platter.
9Add 1/4 cup water to remaining liquid and thicken with flour.
10Spoon mixture over steaks and vegetables.