A hearty and flavorful pasta dish featuring tender beef, vibrant vegetables, and a creamy sauce.
Heat a large skillet over medium heat and cook the bacon until crispy.
Cooking the bacon slowly over medium heat ensures it becomes crispy without burning.
Remove the bacon from the skillet and set aside. In the same skillet, sauté the onions for 5 minutes until softened.
Using the bacon fat to sauté the onions adds an extra layer of flavor.
Add the paprika and caraway seeds to the onions and cook for 1 minute to release their aromas.
Stir constantly to prevent the spices from burning.
Add the beef to the skillet, tossing well to coat with the spices, and cook for 3-5 minutes until browned.
Ensure the beef is in a single layer for even browning.
Pour in the red wine and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
Simmering covered helps tenderize the beef while infusing it with flavor.
Meanwhile, cook the pasta in a saucepan of boiling water according to the package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Whisk together the sour cream and flour in a small bowl, then stir into the beef mixture. Cook for another 5 minutes.
Whisking the flour into the sour cream prevents lumps in the sauce.
In a separate skillet, sauté the mushrooms in olive oil for 3 minutes, then add the bell peppers and cook for another 5 minutes.
Cook the vegetables until just tender to retain their vibrant color and texture.
To serve, place the pasta on a plate, top with the beef mixture, then the sautéed vegetables, and sprinkle with the crispy bacon.
Garnish with fresh parsley or grated cheese for an extra touch.
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