From Al Herman, Winedog, Cherry Creek Cellars
2 tablespoons extra virgin olive oil
1 pound sirloin steak, cut into 3/4-inch cubes
1 cup yellow onion, chopped medium
3 garlic cloves, minced
1 tablespoon sherry vinegar
1/3 cup dry sherry – like Dry Sack
1 (4.5-oz) can chopped green chilies
1 (14-oz) can chopped tomatoes
1 (7-oz) can mushroom pieces & stems
3/4 cup peas
1 teaspoon sweet paprika
salt & pepper to taste
1 tablespoon dry sherry
1/2 cup sour cream
8 ounces penne pasta
In an 11- or 12-inch diameter pan, 2 inches deep, sauté the steak in olive oil until browned. Add onions and sauté until they are limp. Add garlic and sherry vinegar and simmer 5 minutes. Add 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. Take off the heat and stir in the tablespoon of sherry and the sour cream. Stir in the drained pasta and serve.
A dry, red wine like Cherry Creek ENIGMA or a semi-dry like Cherry Creek Ninja Red blacktop makes a perfect pairing for this dish.