Trim the top round beef well and cut into 1/2 inch strips.

Heat 2 tablespoons of extra virgin olive oil and 1 clove of garlic in a skillet over medium-high heat.

Add the beef strips to the skillet and brown them well on all sides.

Remove the garlic from the skillet.

In another skillet, saute/fry the sliced onions and green pepper strips until they are tender.

Add the mushrooms (canned or sliced fresh), 1/2 teaspoon of pepper, 2 teaspoons of salt, and chopped garlic to the skillet with the onions and peppers.

Mix the browned beef and sauteed vegetables together in a large pot or Dutch oven.

Pour in 3/4 cup of dry red wine and cook, covered, for 30 minutes, allowing the flavors to meld.

Add 5 pinches of curry powder to the pot and simmer for 1 hour longer, stirring occasionally.

If the mixture needs more juice, add chicken or beef broth (not bouillon) to reach the desired consistency.