2 lb. round steak or chuck
1 7 oz. can pitted ripe olives
½ c. rice
1 clove garlic minced
¼ t. pepper
2 T. chili  powder
2 T. prepared mustard
1 can (1 lb. 12 oz.) tomatoes
1 med. onion chopped
1 (1 lb.) can red kidney beans
2 T. salad oil
1 bouillon cube
2 T. butter
¾ c. boiling water
1 t. paprika

Spread meat (cut in 1 inch cubes) with mixture of garlic, pepper, 1 T. chili  powder and mustard.  Sauté onion in oil and butter until golden.  Slice ¾ of olives.  Make a layer of ½ meat in bottom of 3 qt. casserole.  Sprinkle with ½ rice, tomatoes and sliced olives.  Repeat layer.  Top with beans mixed with 1 T. chili powder.  Dissolve bouillon in boiling water.  Pour over to almost cover.  Sprinkle with paprika.  Arrange whole olives on top. Bake uncovered in 350 degree oven about 2 hours adding more bouillon as needed.  Serves 8