• 1-1/2 cups beef stock
• 1 cup water
• 3 Tbs. tomato paste
• 1/2 tsp. crushed red pepper
• 1 bay leaf
• 1/4 tsp. garlic, crushed
• 1 lb. roast beef, thinly sliced
• 2 large green bell peppers, seeded and sliced lengthwise
• 4 Italian rolls, or Hoagie rolls, 4 inch-5 inch long, warm

Combine first 6 ingredients and salt to taste in a heavy nonstick skillet over medium heat. Reduce heat to low, cover and simmer 15 minutes. Stir in roast beef slices and peppers. Cook, uncovered, 15 minutes. Cut warm rolls in half lengthwise and dip cut side of each piece into pan liquid. Divide beef and peppers evenly between the rolls and serve.

Per serving: calories 450, fat 21.2g, 43% calories from fat, cholesterol 109mg, protein 37.9g, carbohydrates 25.8g, fiber 2.5g, sugar 3.6g, sodium 682mg, diet points 10.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.3, Lean meat: 4.6, Fat: 1.3, Sugar: 0.1, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Beaujolais.