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