Alberta Beef, Mushroom and Pepper Pasta

"Another wonderful recipe, adapted from The Flavors of Canada by Anita Stewart"
photo by PanNan photo by PanNan
photo by PanNan
photo by Mama_Jennie photo by Mama_Jennie
photo by Sageca photo by Sageca
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. Mama_Jennie
    This was fabulous! The flavors blend very nicely together! I omitted the caraway seeds and mushrooms, but made as directed and even hubby thought this was fabulous! Thanks for the great weeknight meal! It does take a lot longer than the 30 minutes stated at the top of the recipe. (It takes about 1 hour and 20 minutes to make.)
  2. Sageca
    This is a 5 star plus recipe and I made it in the Slow Cooker. It is so tasty; I did add crushed garlic and omitted the caraways seeds but followed everything else. What a great combination! Since I cook mostly for 2 now, I love the fact that I have 2 other meals ready in the freezer for us. I made this for WT4 Canadian Crockpot Challenge. Thanks for posting. Rita
  3. EdandTheresa
    Too many flavors going on. Next time I would not use caraway seed or paprika maybe use a little hot sauce.
  4. PanNan
    I really enjoyed this, particularly the deeply flavored bacon/onion broth with the lightly sauteed and crispy vegetables added at the end, mixed with the creamy sour cream. I used tenderloin tips, so I didn't simmer the beef in the broth, but sauteed the tips right after the vegetables, and added them to the mixture at the end. for our tastes, next time I will probably eliminate the caraway seed and use hot paprika. We felt it needed to be kicked up just a bit in heat level. Thanks for posting.
  5. Dienia B.
    good stuff ilove thecombinations of flavors this dish has .dee


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