Ingredients for Alberta Beef Mushroom And Pepper Pasta
- 4 slices bacon
- 1 medium onion, chopped
- 1 teaspoon paprika
- 1/2 teaspoon caraway seeds
- 0 Round Steaks
- Salt and pepper to taste
- 1 cup beef stock
- 1/2 cup dry red wine
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced (such as portabella)
- 1 bell pepper, sliced (can be red)
- 1 bell pepper, sliced (can be green)
- 1 lb pasta
- 1 lb ground beef
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How to Make Alberta Beef Mushroom And Pepper Pasta
- Cook 4 slices of bacon until crisp. Remove and set aside, reserving 2 tablespoons of bacon grease.
- Add 1 medium onion, chopped, to the pan with the bacon grease and sauté for 5 minutes until softened.
- Stir in 1 teaspoon paprika and 1/2 teaspoon caraway seeds. Sauté for 1 minute until fragrant.
- Add 1 lb ground beef and break it up with a spoon. Cook for 3-5 minutes, until browned. Season with salt and pepper to taste.
- Pour in 1 cup beef stock and 1/2 cup red wine. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
- Remove the lid and simmer for another 15 minutes, or until the sauce has thickened slightly.
- Meanwhile, cook 1 lb pasta according to package directions. Drain and set aside, keeping warm.
- In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons all-purpose flour until smooth. Stir into the beef mixture and set aside, keeping warm.
- In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 8 oz mushrooms, sliced, and sauté for 3 minutes.
- Add 1 bell pepper (any color), sliced, and sauté for another 5 minutes until tender-crisp. Season with salt and pepper to taste.
- To serve, top the cooked pasta with the beef mixture, then the mushroom and pepper mixture. Garnish with the crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
37g
Fat
79g
Carbs
29g
