Once the butter is infused with the garlic aroma, sauté the beef slices, season with salt and pepper, and when the red color starts to fade, add the onion cut into bite-sized pieces and sauté.

Add mushrooms and carrots, and continue to sauté.

Once partially cooked, add the canned tomatoes. If using whole tomatoes, crush them before adding. Add the bouillon cube.

Keep on medium heat until the bouillon cube dissolves, then add the ingredients marked with ☆ and simmer on low heat for about 10 minutes. Finally, add the green bell peppers sliced into rings, bring to a boil, and it's done.

I mixed it with boiled macaroni.