Cut the meat into cubes and chopped onion fry in vegetable oil. Add crushed garlic clove. Pour with wine so that the meat almost cover. Allow high heat to evaporate some of the liquid. Then add the remaining wine, tomato paste and spices. Add salt and sprinkle with pepper. In Pohlupen court boil over low heat until it is ready. Before serving, the sauce is thickened with a little flour, add the olives and leave to infuse 5 minutes, without neck. Serve in warmed bowls, rubbed with garlic.