Preparation:
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. |
