Beef Stroganoff

Any season of any year, one of my favorite things to cook is that oldtime Russian classic, Beef Stroganoff. I’ve been working on a sweet and spicy version using a Fischer & Wieser sauce that’s being introduced this summer. But in case you get hungry before then, this seems reason enough to thank Mr. Stroganoff for his contribution, whoever he was.

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 cup beef broth

½ cup dry red wine

1 ½ cups sour cream

1 tablespoon tomato paste

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 in the pan just until it turns translucent, then return the beef and mushrooms. Add the broth and red wine. Once the liquid is heated through, stir in the sour cream and tomato paste to thicken. Stir in the parsley. Serve hot over egg noodles, garnishing with additional parsley and, if desired, crushed red pepper. Serves 6-8.