Ingredients:
Olive oil for sautéing 4-5 garlic cloves, minced 1 large onion, sliced 1 bell pepper, any color, seeds and membrane removed and sliced 1/2 pound of dried beef, cut into 1/2-inch strips 2 (14.5 ounces each) cans diced tomatoes with juice 1/2 cup tomato paste 1 heaping teaspoon paprika 1/2 or 1 full cup of red wine

Instructions:
Begin by sautéing the garlic, onions and bell pepper. Add the sliced beef, diced tomatoes, tomato paste and paprika. Stir this well so the flavors will blend. Add the red wine, cover the pot and bring it to a bubbling simmer. Stir occasionally to be sure everything is nicely mixed together and to make sure the bell pepper is soft and cooked through. I generally simmer this 20 minutes or so. Then, remove the lid and simmer another 10 minutes so the sauce will thicken. You can serve this over rice, nacho chips or on crisp corn tortillas if you wish, but I just eat the meat and vegetables with the sauce served in a bowl, without the carbohydrates. It’s delicious and well worth the effort for an enjoyable meal.