Instructions: Cut meat into 4 serving pieces. Season pieces with salt and pepper.

In a large saute pan, heat olive oil on medium-high until it shimmers. Add meat; brown about 3 minutes on both sides and remove from the pan. Lower heat to medium, add onions and mushrooms and cook slowly for about 4 minutes, or until the onions are translucent. Add garlic, capers and oregano and cook 1 minute more.

Raise heat to medium-high and pour the sherry into the pan to loosen juices that stick to the pan during cooking. Bring sherry to a boil, add Marinara Sauce to the pan and simmer uncovered for about 5 minutes, or until sauce is thickened. Return beef to the pan and heat thoroughly.

Marinara Sauce: Combine ingredients in small saucepan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes. (Makes 2 cups) Leftover tomato paste can be frozen. Place in ice cube tray in 1- or 2-tablespoon amounts. When frozen, pop out and freeze in plastic bag or container suitable for freezer.

Garlic Mashed Potatoes: Boil potatoes, garlic and 1 teaspoon salt in enough water to cover the potatoes. Drain, reserving water if you prefer. Remove garlic cloves and discard. Smash potatoes, butter and milk together with a large fork until fluffy. The dish should not be smooth and creamy - you want a thick, homey texture. Otherwise, the marinara sauce will merge with the potatoes, making a runny mess. Season to taste with remaining salt. (

Makes about 3 cups)

Mound the Garlic Mashed Potatoes on platter, pour Marinara Sauce over and then top with beef.

This recipe yields 2 servings.

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