Place the beef pieces on a flat hard
surface and pound it with the back of the knife to tenderize it. Rub the
flattened beef with nutmeg, salt and pepper. Heat a pan with the
margarine and fry the beef until golden brown in color. Remove from the
pan and set aside. Pour the beef stock into the pan with the margarine
from the frying beef. Add all the other sauce ingredients and simmer
over low heat. Place the beef on a serving dish. Serve with the carrots,
French beans, potatoes and sauce.