Pepper Steak with Caraway Noodles

1-1/2 pound top sirloin, cut into thin slices

1 onion, minced

2 each, red and green peppers, cut in thin strips

1 yellow pepper, cut in thin strips

1 cup beef stock

3/4 cup tomato puree

1 cup sour cream

1 teaspoon each, salt and pepper

1 tablespoon Hungarian paprika

1 teaspoon garlic

Caraway noodles

1/2 pound wide egg noodles

3 tablespoons butter

1 teaspoon caraway seeds

3 tablespoons onion, minced

1 teaspoon each, salt and pepper

Pound steak strips to 1/4 thick. Sprinkle with flour and salt. Brown meat well on all sides. Remove; set aside. Add onions and saute until soft, about 10 minutes. Stir in garlic and saute. Add paprika stock and puree. Return beef and bring to a simmer. Cover and cook 45 minutes. Add peppers and simmer until softened, about 20-minutes. Season with salt and pepper. Mix with sour cream. For caraway noodles, cook noodles until done; drain. Add butter and, onion; saute, until soft. Stir in caraway, salt and pepper. Heat through. Pour, steak mixture over noodles and serve.

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Cajun Country -- New Iberia, Louisiana