Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  beef stock
  1              pound  beef fillet -- sliced
  2        tablespoons  unsalted butter
  3        tablespoons  vegetable oil
  1              small  onion -- sliced
     1/2                red bell pepper -- sliced
     1/2                yellow bell pepper -- sliced
     1/2           cup  dill pickles -- chopped
     1/4           cup  brandy
  2               cups  whipping cream
  5          teaspoons  sweet hungarian paprika
  12            ounces  fettuccine
  1         tablespoon  fresh lemon juice
  6              drops  hot pepper sauce
                        sour cream
  2        tablespoons  fresh parsley -- chopped

Preparation:

Boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Set aside. Season beef with salt and pepper. Melt butter in a heavy large skillet over high heat. Add beef and saut‚ to desired doneness, about 4 minutes for medium. Transfer to a bowl. Heat oil in a heavy large deep skillet over high heat. Add onion, bell peppers and pickles and saut‚ 3 minutes. Remove skillet from heat. Add brandy and ignite with a match. When flames subside, return skillet to heat. Add reduced stock, cream and paprika. Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes. Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain thoroughly. Add beef, lemon juice and hot pepper sauce to cream sauce. Season with salt and pepper. Stir until heated. Divide fettuccine among plates. Spoon beef and sauce over. Garnish with sour cream and parsley.

Nutritional Information:

620 Calories (kcal); 60g Total Fat; (91% calories from fat); 4g Protein; 9g Carbohydrate; 179mg Cholesterol; 1362mg Sodium