- 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.