Concern

• Enough steak to serve.
• Olive oil.
• Coarse sea salt.
• Ground white pepper.
• Tomato paste.
• Cooking sherry.
• Common spice blend (garlic and onion salt).
• Ground cayenne pepper.

Dash salt and pepper on steaks; brown whole steaks in oil, in a medium frypan; when brown, remove from heat and slice into 1/4 inch slices; combine meat, sherry, tomato paste, spices (cayenne pepper to taste), and a dash of water into frypan; simmer for about 10 minutes, or until steak is cooked through.

It tastes a bit like chili, but a little more sour thanks to the sherry. Fresh onions and garlic could probably be added, and you could thin the sauce more with some beef stock or something. I only used a touch of cayenne pepper (you can’t take it out, after all), so it wasn’t that spicy. A bit like a curry (rice or noodles would be a fine side dish), but with a different kind of taste.

I dubbed it “antigoulash” because I set out to make a goulash-like dish, but had none of the ingredients. It winds up looking a bit like goulash, but tastes completely different.