ALBERTA BEEF, MUSHROOM AND PEPPER PASTA

Alberta Beef, Mushroom and Pepper Pasta image

Provided by Brenda.

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 slices bacon (Chopped)
2 large onions (Chopped)
2 tablespoons paprika (to taste)
1 teaspoon caraway seed (to taste)
2 lbs round steaks (Cubed 1-inch pieces)
1/2 teaspoon salt and pepper (each or to taste)
1 cup beef stock
1/2 cup red wine
1 cup sour cream
2 tablespoons flour
3 tablespoons olive oil
1 lb portabella mushroom (Sliced)
1 medium red bell pepper (Chopped)
1 medium green bell pepper (Chopped)
12 ounces pasta (We like fettucine with this)

Steps:

Saute bacon until crisp.
Remove and set aside.
Add onions and saute for 5 minutes.
Add paprika and caraway, saute for 1 minute.
Add beef and toss well, cook 3-5 minutes until beef is browned.
Season with salt and pepper.
Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
Saute mushrooms in oil for 3 minutes.
Add peppers and saute for another 5 minutes.
Season with salt and pepper.
Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.