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