1 c. hot water
1 beef bouillon cube
3 medium potatoes, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
2 Tbsp. vegetable oil
2 c. chopped, cooked eye of round roast
1/2 tsp. salt
1 tsp. pepper
2 Tbsp. chopped, fresh parsley (optional)

Stir together hot water and beef bouillon cube until cube dissolves. Saut potatoes, onion and garlic in hot oil in a large skillet over medium-high heat 10 minutes. Add beef; cover, reduce heat and cook, stirring occasionally, 15 minutes or until potatoes are tender. Stir in bouillon mixture, salt, pepper, and if desired, parsley. Cover and simmer 5 minutes. Yield: 4 servings.

Prep: 10 minutes. Cook: 30 minutes.