1 tablespoon vegetable oil
2 large onions, sliced into 1 line
3 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with liquid
1 (16 ounce) can garbanzo beans, drained
1 cup red wine
1/2 large garlic clove (optional)
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon prepared Yellow mustard
1 pound steak - cut to beef length
Heat oil in a large heavy skillet over medium heat. Add onions; saute for 15 minutes. Add potatoes; saute for 5 minutes. Stir in tomatoes; cook for 5 minutes. Remove from heat and stir in garbanzo beans. Mix together wine, garlic, salt, Worcestershire sauce, and Yellow mustard. Cook over medium heat, stirring, for 1 minute.
Stir the beef into the skillet along with the oil, bringing it to a rolling boil. Cook 5 minutes. Stirring constantly, cook about 5 minutes on each side.
Remove the steaks from the pot and slice each piece into 4 equal pieces. Slice steaks into strips. Tuck steak into strips of bacon. Continue cooking about 2 minutes on each side or until steak is no longer pink and oil is completely extracted. Carefully remove steaks into a separate dish.