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Spanish Casserole

2 pounds round steak cut in good sized cubes 2 onions, sliced 1 clove garlic, minced 2 green peppers, shredded 3 cups canned tomato or 2 pounds fresh tomatoes 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons Argo or Kingsford's Cornstarch 1 tablespoon Karo, Blue Label 2 tablespoons Mazola 1/2 cup sliced, stuffed olives 2 or 3 tablespoons grape juice (optional) Pour the Mazola in a frying pan, add the garlic, onions and peppers. Heat and add the meat rolled in the cornstarch. Pour in the Karo and tomatoes, add salt and pepper and the grape juice. Transfer to a casserole, cover and bake two hours in a moderate oven, add the olives and serve with mashed potato. Karo Materials and utensils for making Spanish Casserole