Bermuda Beef Stroganoff (caribbean)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups beef stock
• 1 lb filet of beef, cut into 2-inchx1-inchx 1/4-inch slices
• 2 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 1 small onion, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup dill pickle, chopped
• 1/4 cup brandy
• 2 cups whipping cream
• 5 teaspoons sweet hungarian paprika
• 12 ounces fettuccine
• 1 tablespoon fresh lemon juice
• 6 drops hot pepper sauce
• sour cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. set aside.
• 2 season beef with salt and pepper. melt butter in a heavy large skillet over high heat. add beef and saute to desired doneness, about 4 minutes for medium. transfer to a bowl.
• 3 heat oil in a heavy large deep skillet over high heat. add onion, bell peppers and pickles and saute 3 minutes. remove skillet from heat. add brandy and ignite with a match. when flames subside, return skillet to heat. add reduced stock, cream and paprika. simmer until reduced to sauce consistency, stirring occasionally, 15 minutes.
• 4 meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain thoroughly.
• 5 add beef, lemon juice and hot pepper sauce to cream sauce. season with salt and pepper. stir until heated.
• 6 divide fettuccine among plates. spoon beef and sauce over. garnish with sour cream and parsley.