Instructions: In a glass bowl, combine 2 teaspoons garlic, vinegar, peppercorns and salt.

Add roast beef and marinate meat in refrigerator for 2-3 hours.

Drain marinated meat, reserving marinade. Heat cooking oil in a skillet.

Brown beef, remove pan from heat and set aside.

In another skillet over medium heat, combine margarine, garlic, onion and tomato sauce. Saute about 5 minutes. Add browned meat, wine, crushed bay leaf, water and reserved marinade. Bring to a boil, reduce heat and simmer until meat is tender. Then add liverwurst and potatoes; cook until potatoes are done. Add bell pepper and black pepper to taste and serve.

Serves about 4.

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