Spiced-Up Stroganoff

spiced-up stroganoff (501x496)

If the Russian czars had grown up along the Gulf Coast, they might well have demanded (on pain of death, no doubt) that this fellow named Stroganoff pour more flavor into his namesake dish. Happily for those of us who live here today, it isn’t very hard to do.

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 ½ pounds round steak, cut into strips

Salt and black pepper

1 teaspoon lemon pepper

1 teaspoon garlic powder

½ teaspoon crushed red pepper

10-12 ounces fresh mushrooms, sliced

1 shallot, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 cup beef broth

¾ cup tomato salsa

½ cup dry red wine

1 ½ cups sour cream

1 tablespoon chopped parsley

Cooked egg noodles

In a large pan, melt the butter with the olive oil, then stirfy the beef strips. Season as you to with salt and pepper, lemon pepper and garlic powder. Pour the beef and most of its liquid into a bowl and add the mushrooms to the remaining liquid in the pan. Splash in a little of the red wine and saute until mushrooms soften; pour them into the bowl with the beef. Saute the chopped shallot, carrot and celery the pan just until caramelized, then return the beef and mushrooms.  Add the broth, salsa and red wine. Once the liquid is heated through, stir in the sour cream to thicken. Stir in the parsley. Serve hot over egg noodles, garnishing with additional parsley and, if desired, crushed red pepper. Serves 6-8.

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