3 to 4 ounces beef jerky
1 cup boiling water
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
Pinch kosher salt
2 cloves garlic, minced
1 (14.5-ounce) can chopped tomatoes
1 teaspoon dried parsley
1/4 cup heavy cream
Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set
aside.
 
Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute

pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and
continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream,
and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits,
rice, or pasta.