Cut the bell bell pepper in half, remove the seeds, then cut into small cubes.
Heat the olive oil in a medium frying pan. Peel and chop the garlic cloves [1] and sauté in the olive oil until light yellow. Add the diced peppers and sauté briefly. Then add the pelati tomatoes and simmer for about fifteen minutes with the lid on a low heat.
Grind the vegetable sauce with the almond flakes and the breadcrumbs, not too fine. Season with salt, pepper and cayenne pepper. Chop the parsley and stir in [2].
Season the beef patties with salt and pepper. Roast them in very hot olive oil for one minute on the first side, then reduce the temperature to about half and roast the meat for one and a half to two minutes on the second side, depending on the thickness and the desired cooking level (rare or pink). Remove from the roasting pan and arrange on hot plates.
Deglaze the pan with the port wine and cook a little bit. To the garlic sauce form and this decoratively over the Rindshuftplaetzchen evenly distribute.
[2] Tip from Annemarie Wildeisen: If the sauce is not used on the spot, do not put to cool, but stand at room temperature, otherwise it loses flavor! Garlic is not garlic on the spot: The best known is dried white garlic. By drying, the bracts become parchment-like, the bulbs are dadurc
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