Yakamein (New Orleans-style beef noodle soup)

Cut the beef chuck into cubes of about an inch, starting at natural separations; keep the pieces a consistent size.

Season the beef heavily in a bowl with kosher salt, black pepper, cayenne and paprika; mix thoroughly.

Let the seasoned beef sit on the counter about 20 minutes, or refrigerate until needed.

Prep the onion, celery and peppers, and mince a little garlic.

Heat vegetable oil in a soup pot over high heat; add the beef in a single layer, in batches if needed.

Sear 3 to 4 minutes until a brown crust forms; flip and cook the other side a couple of minutes.

Remove the beef to a bowl and reserve; lower the heat to medium-high.

Cook the vegetables in the fat, stirring, a few minutes until the onions soften and turn translucent.

Return the beef and its juices; add soy sauce, granulated garlic, Worcestershire sauce, cold water (or beef broth) and beef bouillon paste (omit the paste if using broth).

Stir, bring to a boil over high heat, stir again, then simmer on medium-low about an hour to an hour and a half until the meat is very tender.

Optionally skim some of the fat that rises to the top while it cooks.

Test the meat with a fork; taste and adjust the seasoning.

Put cooked spaghetti in a large bowl; if the noodles are cold, warm them first. Ladle the boiling-hot soup over.

Garnish with a halved hard-boiled egg, hot sauce on the egg, and a handful of sliced green onions.

Variation: use chicken thighs with chicken broth or chicken bouillon paste in place of beef.