1 sliced garlic clove

1 pound quartered top round steak

1 beef-flavored bouillon cube

1/4 teaspoon oregano

1 cup water -- (divided)

1 cup sliced green pepper

15 cherry tomatoes

10 small pimiento-stuffed olives

1 tablespoon flour -- (or 1 1/2 tsp.

-- cornstarch)

Place garlic in non-stick skillet, cover with steaks. Slowly brown steaks on b oth 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 ste aks and add green pepper rings, tomatoes and olives. Continue to simmer 1/2 ho ur 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 s teaks and vegetables.

(203 calories per serving) 1 serving=1 Vegetable exchange 3 Lean Meat exchanges 1/2 Fat exchange