Alberta Beef, Mushroom and Pepper Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Another wonderful recipe, adapted from The Flavors of Canada by Anita Stewart Ingredients:
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) |
Directions:
1. Saute bacon until crisp.
2. Remove and set aside.
3. Add onions and saute for 5 minutes.
4. Add paprika and caraway, saute for 1 minute.
5. Add beef and toss well, cook 3-5 minutes until beef is browned.
6. Season with salt and pepper.
7. Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
8. Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
9. Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
10. Saute mushrooms in oil for 3 minutes.
11. Add peppers and saute for another 5 minutes.
12. Season with salt and pepper.
13. Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.
|
|