Alberta Beef, Mushroom and Pepper Pasta
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Features of Alberta Beef, Mushroom and Pepper Pasta
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Served as main course. Non-vegetarian dish.
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Region of Alberta Beef, Mushroom and Pepper Pasta
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Canadian
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Ingredients for Alberta Beef, Mushroom and Pepper Pasta (Click here for measurement conversion)
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4 slices Bacon (Chopped)
2 large Onions (Chopped)
2 Tablespoons Paprika
1 teaspoon Caraway Seeds
2 lbs round Steaks (Cubed 1-inch pieces)
Salt and Pepper (To Taste)
1 cup Beef Stock
1/2 cup Red Wine
1 cup Sour Cream
2 Tablespoons Flour
3 Tablespoons Olive Oil
1 lb Portabello Mushrooms (Sliced)
1 medium Red Bell Pepper (Chopped)
1 medium Green Bell Pepper (Chopped)
12 ounces Pasta
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Method for making Alberta Beef, Mushroom and Pepper Pasta
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Saute bacon until crisp. Remove and set aside. Add onions and saute for 5 minutes. Add paprika and caraway, saute for 1 minute. Add beef and toss well, cook 3-5 minutes until beef is browned. Season with salt and pepper. Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer. Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm. Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm. Saute mushrooms in oil for 3 minutes. Add peppers and saute for another 5 minutes. Season with salt and pepper. Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.
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Comments
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Preparation time: 15 minutes
Cooking time: 16 minutes
Serves: 4
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