2 c Beef Stock

1 lb Round Steak;Thinly Sliced

2 T Butter

3 T Olive Oil

1 Onion;Sliced Yellow

1/2 Red Pepper;Sliced

1/2 Yellow Pepper;Sliced

1/2 c Dill Pickles;Chopped

1/4 c Brandy

2 c Whipping Cream

5 t Sweet Paprika

12 oz Fettuccine

1 t Lemon Juice

6 dr Tabasco

Sour Cream And Parsley

Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup) and set aside. Season beef with salt and pepper. Melt butter and saute beef, set aside. Heat oil, add onion, bell peppers and pickles and saute for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley. Per Serving: 576.8 Cal; 27.3 g Protein; 6.5 g Carb; 600.7 mg Sodium; 2.2 g Fiber; 36.2 g Fat; 17.1 g SatFat; 167.8 mg Chol; 310.1 Fat Cal (53.8%);

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