1. Marinate the beef with the next five ingredients on the recipe. Cover the cling wrap, refrigerate and marinate for at least six hours.

2. Scrape off the solid pieces of the marinade from the beef, setting aside the garlic. Roll beef in flour, shake off excess then pan fry in a mixture of canola oil and butter until the flour turns into a golden crust.

3. Add boiling water to cover, then simmer until beef is tender. (If desired, beef bouillon cube may be added for additional flavor; adds saltiness to the gravy.

4. Remove the beef from the gravy. Cover, set aside. Add the cream of mushroom soup into the gravy, stirring well until the soup dissolves.

5. Slice the beef, add back to the gravy and simmer for about 10 minutes.