2/3 lb. boneless beef
4 cloves garlic
3 potatoes, quartered, fried
1 slice lime or lemon with rind
1/2 tsp. peppercorn
1 bay leaf
1/2 lb. whole green beans
Bread crumbs for thickening
Salt and pepper to taste
2 tbsp. cooking oil
1 med. size onion, quartered
3 carrots, cut in 2-3 inch pieces
1/4 c. soy sauce
3 med. size tomatoes, quartered or 1 c. tomato sauce
1 lg. can Vienna sausage, drained
2 tbsp. all-purpose flour
1 1/2 c. water
1/2 tsp. Accent (optional)

Rub beef with flour. In a Dutch oven with cover, brown the meat in cooking oil. Set aside. In the same oil, saute garlic and onions for 3-4 minutes. Put in the lime-lemon slice, soy sauce, peppercorn, tomatoes and bay leaf. Simmer for 5 minutes or until the mixture comes to a boil.

Put the meat back into the pot (Dutch oven); add water. Cover and simmer until the meat is tender (approximately 1 1/2 to 2 hours). Add the potatoes, carrots and green beans. When the vegetables are cooked (takes 10-15 minutes usually), add the sausage and cook for another 5 minutes. Season according to taste.

Remove the meat and the vegetables to thicken the sauce with bread crumbs. Slice meat and arrange on a platter. Use the green beans, carrots, potatoes and sausage for garnishing, then pour sauce over the entire platter. Serve with white rice. Serves 6.