1 green bell pepper, seeded, and chopped
2 large tomatoes, chopped
2 onions, chopped
2 teaspoons olive oil
1 medium onion, chopped
2 cups corned beef
1/2 cup diced currant
1 dash paprika
1/2 teaspoon dried marjoram
3/4 cup cider vinegar
1 1/2 cups chicken broth
1/2 cup chopped celery
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 dash red wine
2 teaspoons lemon juice
Pour olive oil in a medium, nonstick skillet over medium heat. Add bell pepper and tomatoes and saute until soft; keep moistened.
Add oil, onion, beef, currant, paprika, marjoram, vinegar, broth, celery, Worcestershire, garlic salt and wine. Reduce heat; simmer for 10 minutes.