Ingredients

1 garlic clove, sliced
1 pound top round steak, quartered
1 bouillon cube, beef flavor
1/4 tsp. oregano
1 C. water, divided
1 C. green pepper, sliced in rings
15 cherry tomatoes
10 small olives, with pimiento
1 Tbsp. flour, or 1-1/2 tsp. cornstarch

Cooking Instructions

Place garlic in nonstick skillet; cover with steaks. Slowly brown steaks on both sides; discard garlic. While steaks are browning, dissolve bouillon cube in 3/4 C. water. Pour bouillon mixture over steaks. Sprinkle with oregano. Bring to boil. Reduce heat. Cover and cook slowly, about 1/2 hour. Turn steaks. 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 C. water to remaining liquid; thicken with flour. Spoon mixture over steaks and vegetables.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)