1 1/2 lb. top round steak
1/2 tsp. chopped garlic
1 can undiluted bouillon
2 tbsp. red wine
1/2 tsp. thyme
1/2 tsp. oregano
1 bay leaf

Cut meat into 1 inch cubes. Brown in hot fat, remove meat. Add 2 teaspoons more fat to pan (olive oil). Add 1/2 teaspoon garlic, cook 2 minutes, stir in 2 teaspoons flour; blend in 1 can bouillon, stir until thickened. Add red wine, thyme, bay leaf and oregano and salt to taste.

Return beef to pan, cover and simmer slowly for 1 hour or until meat is tender.