1/2 lb top sirlion or filet, cut into 1″ cubes
2 tbsp olive oil, divided
1/4 onion, chopped
1 tsp paprika
1/2 tsp minced garlic
1/4 tsp red pepper flakes
1 tbsp ketchup
2 Roma tomatoes, diced
2 tbsp white wine
fresh parsley, for garnish
salt and pepper

Mix 1 tablespoon olive oil, paprika, garlic, red pepper flakes, and ketchup together in a zip bag or medium size bowl. Add the cubed meat and mix well to coat. Put into the refrigerator for 1-2 hours.

Heat the remaining olive oil in heavy pan and add the onion. Cook onion over medium low heat until soft, then remove from pan. You want the onion to be translucent, but not caramelized.

Remove the meat from the refrigerator and take out of marinate. Reserve marinade for later. Turn up the heat to medium high, and add the meat to the pan. Cook 1 1/2-2 minutes per side until browned. Reduce heat to medium low, and add the tomatoes, reserved marinade, and wine, and cook 6-8 minutes, uncovered.

Serve with rice, noodles, crusty bread, or toothpicks for snacking.