Al Herman - Winedog
1 lb. sirloin steak cut into ¾ cubes
1 C. yellow onion - chopped medium
3- garlic cloves – minced 1 T. sherry vinegar
1/3 C. dry sherry - like Dry Sack
1- 4.5 oz. can chopped green chilies
1- 14 oz. can chopped tomatoes
1- 7 oz. can mushrooms pieces & stems
¾ C. peas
1 t. sweet paprika
Salt & pepper to taste
1 T. dry sherry
½ C. sour cream
8 oz. penne pasta
In an 11 or 12 inch diameter pan 2 inches deep, sauté the steak in the olive oil until browned. Add the onions and sauté' until they are limp. Add the garlic and sherry vinegar and simmer 5 minutes. Add the chilies, sherry wine, tomatoes, and mushrooms then simmer 45 minutes.
Add the peas, paprika, salt & pepper and simmer another 20 minutes. Meanwhile cook the pasta in a large pot of boiling water.
Off the heat and stir in the tablespoon of sherry wine and the sour cream. Then stir in the drained pasta and serve.
A dry red wine like Cherry Creek Meritage or a semi-dry like Cherry Creek Ninja Red blacktop makes a perfect pairing for this dish.
Copyright © 2005 Cherry Creek Cellars, Albion, MI