BEEF STROGANOFF (BERMUDA STYLE) WITH FETTUCCINE

By porklion

BEEF STROGANOFF (BERMUDA STYLE) WITH FETTUCCINE

Yields: 4 Servings

Preparation Time: 30 min
Cooking Time: 45 min

Source:

Ingredients

• 2 cups beef stock or broth
• 1 lb. beef fillet cut into 2 x 1 x 1/4-inch slices
• Salt and pepper
• 2 tbsp butter (1/4 stick)
• 3 tbsp vegetable oil
• 1 small onion, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup chopped dill pickles
• 1/4 cup brandy
• 2 cups whipping cream
• 5 tsp Hungarian sweet paprika
• 12 oz. fettuccine
• 1 tbsp fresh lemon juice
• 6 drops hot pepper sauce (such as Tabasco)
• Sour cream
• 2 tbsp chopped fresh parsley

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Boil beef stock in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Set aside.

2. Season beef with salt and pepper.

3. Melt butter in heavy large skillet over high heat.

4. Add beef and sauté to desired doneness, about 4 minutes for medium. Transfer to bowl.

5. Heat oil in heavy large deep skillet over high heat.

6. Add onion, bell peppers and pickles and sauté 3 minutes.

7. Remove skillet from heat, add brandy and ignite with match.

8. When flames subside, return skill to heat.

9. Add reduced stock, cream and paprika.

10. Simmer until reduced to sauce consistency, stirring occasionally, about 15 minutes.

11. Meanwhile, cook fettuccine in large pot of boiling salted water . Drain troroughly.

12. Add beef, lemon juice and hot pepper sauce to cream sauce.

13. Season with salt and pepper, stir until heated.

14. Divide fettuccine among plates and spoon beef and sauce over.

15. Garnish with sour cream and chopped parsley.