Bermuda Beef Stroganoff (Caribbean) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found in Gourmet Magazine. Looks interesting. Ingredients:
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 pickles, 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 |
Directions:
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.
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