Beef Stroganoff Bermuda
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | pound |
beef, round steak
thinly sliced |
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
yellow onion
sliced |
*
|
| ½ | each |
sweet red bell peppers
sliced |
|
| ½ | each |
sweet yellow bell peppers
sliced |
|
| ½ | cup |
pickles, dill
chopped |
|
| ¼ | cup |
brandy
|
*
|
| 2 | cups |
heavy whipping cream
|
|
| 5 | teaspoons |
paprika
sweet |
|
| 12 | ounces |
pasta, fettuccine
|
|
| 1 | teaspoon |
lemon juice
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| 1 | x |
sour cream
and parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 453.6 | g |
beef, round steak
thinly sliced |
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
olive oil
|
|
| 1 | each |
yellow onion
sliced |
*
|
| 0.5 | each |
sweet red bell peppers
sliced |
|
| 0.5 | each |
sweet yellow bell peppers
sliced |
|
| 118 | ml |
pickles, dill
chopped |
|
| 59 | ml |
brandy
|
*
|
| 473 | ml |
heavy whipping cream
|
|
| 25 | ml |
paprika
sweet |
|
| 346.8 | ml/g |
pasta, fettuccine
|
|
| 5 | ml |
lemon juice
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| 1 | x |
sour cream
and 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.
