Beef Stroganoff Bermuda

Accuchef: Don't let the dill pickles scare you off, this one's a keeper.

Beef Stroganoff Bermuda
Beef Stroganoff Bermuda

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Cups Beef Stock

  • 1

    Lb Round Steak, Thinly Sliced

  • 2

    Tbsp Butter

  • 3

    Tbsp Olive Oil

  • 1

    Onion, Sliced Yellow

  • 1/2

    Red Pepper, Sliced

  • 1/2

    Yellow Pepper, Sliced

  • 1/2

    Cup Dill Pickles, Chopped

  • 1/4

    Cup Brandy

  • 2

    Cups Whipping Cream

  • 5

    Tsp Sweet Paprika

  • 12

    Oz Fettuccine

  • 1

    Tsp Lemon Juice

  • 1/4

    Tsp Tabasco

  • To Taste Sour Cream & Parsley

Directions

Boil Stock until reduced to ¼ original amount (2 cups to ½ cup) and set aside. Season beef with salt and pepper. Melt butter and sauté beef, set aside. Heat oil, add onion, bell peppers and pickles and sauté for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley. Per Serving: 869 Cal (49% from Fat, 24% from Protein, 27% from Carb); 49 g Protein; 46 g Tot Fat; 20 g Sat Fat; 19 g Mono Fat; 56 g Carb; 2 g Fiber; 86 mg Calcium; 8 mg Iron; 784 mg Sodium; 253 mg Cholesterol

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