1 c. chopped onion
1 clove garlic
1-2 tbsp. vegetable oil
29 oz. can tomatoes, coarsely chopped
3 tbsp. packed brown sugar
2 tbsp. cider vinegar
1-2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1/8 tsp. hot pepper sauce
8 oz. cooked roast beef, cut in strips
1/2 c. chopped green peppers (opt.)
4 russet potatoes, about 8 oz. each, baked

Saute onion and garlic in oil; add tomatoes, sugar, vinegar, Worcestershire sauce and hot pepper sauce. Simmer 25 to 30 minutes uncovered. Stir meat and green peppers in hot mixture; divide and spoon over baked potatoes. Yield: 4 servings.