Beef Stroganoff Bermuda

• 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
• 1/2 each sweet red bell peppers sliced
• 1/2 each sweet yellow bell peppers sliced
• 1/2 cup pickles, dill chopped
• 1/4 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

1. Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup) and set aside.
2. Season beef with salt and pepper.
3. Melt butter and saute beef, set aside.
4. Heat oil, add onion, bell peppers and pickles and saute for approximately three minutes, remove from heat, add brandy and ignite.
5. When flames subside, return to heat and add stock, cream and paprika.
6. Simmer until reduced to desired consistency.
7. Cook fettuccine and drain.
8. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper.
9. Spoon over fettuccine and garnish with sour cream and chopped parsley.

beef stock, beef, butter, olive oil, onion, sweet red bell peppers, sweet yellow bell peppers, pickles, brandy, heavy whipping cream, paprika sweet, pasta, lemon juice, red hot pepper sauce, sour cream

Taken from recipeland.com/recipe/v/beef-stroganoff-bermuda-32638 (may not work)