Alberta Beef, Mushroom And Pepper Pasta

• 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)

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.

bacon, onions, paprika, caraway, salt, beef stock, red wine, sour cream, flour, olive oil, portabella mushroom, red bell pepper, green bell pepper, pasta

Taken from www.food.com/recipe/alberta-beef-mushroom-and-pepper-pasta-171097 (may not work)