As in Texas, many great dishes around the world have less-than-certain origins. The first recipes for something called beef Stroganoff started appearing in Russia in the mid-19th century. Within 50 years, the Russian dish made with “smetana” (sour cream) had been embraced by the French as part of their mutual cultural love affair, each pretending to be the other to impress their friends. Here in Texas, this version should impress the heck out of yours.
1 pound thinly sliced top round steak, trimmed of fat
2 tablespoons extra-virgin olive oil
8 ounces white mushrooms, sliced
1 small onion, finely chopped
1 tablespoon minced garlic
1 cup beef broth
½ cup tomato salsa
¼ cup dry sherry
¼ cup dry red wine
1 teaspoon Worcestershire sauce
1 teaspoon Dijon or other coarse-ground mustard
½ teaspoon Creole seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon pepper
1 cup dairy sour cream
Cooked egg noodles
Chopped parsley for garnish
Slice the thin beef as though for a stirfry. Heat about ½ the olive oil in a skillet and cook the beef until brown, then remove to a plate or bowl. Pour the remaining olive oil into the skillet and saute the mushrooms and onions together until tender. Toward the end of the cooking, stir in the minced garlic and splash on a small amount of beef broth. Cook until that liquid is evaporated. Add the cooked beef and remaining broth, along with the salsa, sherry, red wine, Worcestershire and mustard. Add the Creole seasoning, garlic and onion powders and lemon pepper, using more if desired. Stir in the sour cream and simmer until sauce is smooth and thickened, 8-10 minutes. When ready to serve, add the cooked noodles to the sauce, folding to incorporate and heat thoroughly. Sprinkle with parsley. Serves 6.
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