“Antigoulash”
- 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.

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