2 lb. top sirloin, cubed
2 beef bouillon cubes
1/2 tsp. dill weed
1 can artichoke hearts, drained
1 lb. can small white onions, drained
Salt and pepper
1 c. dry red wine
1/3 c. flour
2 tbsp. salad oil
4 oz. can mushrooms, drained
2 (8 oz.) cans tomato sauce
1 clove garlic, crushed

Dredge meat with seasoned flour and brown in oil; set meat aside. Add tomato sauce, garlic wine, bouillon cubes and dill to skillet. Mix well. Return meat to pan and simmer for 90 minutes. Add vegetables and heat for 30 minutes longer. Serve with rice.