2 pounds beef round roast

2 cans beef gravy (or packages of instant)

1 clove garlic

¼ teaspoon oregano

3 medium onions, sliced

½ cup burgundy wine (optional)

4 teaspoons butter

½ pint sour cream

Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté garlic and onions in butter slowly until onions are clear or slightly browned. Remove onions and brown meat slowly in the drippings.

Add beef gravy, salt, pepper and onions to pan. Simmer 15 minutes Serve over rice