| 1 | Boil beef stock in a heavy medium saucepan until reduced to ?cup, about 15 minutes. |
| 2 | Set aside. |
| 3 | Season beef with salt and pepper. |
| 4 | Melt butter in a heavy large skillet over high heat. |
| 5 | Add beef and saute to desired doneness, about 4 minutes for medium. |
| 6 | Transfer to a bowl. |
| 7 | Heat oil in a heavy large deep skillet over high heat. |
| 8 | Add onion, bell peppers and pickles and saute 3 minutes. |
| 9 | Remove skillet from heat. |
| 10 | Add brandy and ignite with a match. |
| 11 | When flames subside, return skillet to heat. |
| 12 | Add reduced stock, cream and paprika. |
| 13 | Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes. |
| 14 | Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. |
| 15 | Drain thoroughly. |
| 16 | Add beef, lemon juice and hot pepper sauce to cream sauce. |
| 17 | Season with salt and pepper. |
| 18 | Stir until heated. |
| 19 | Divide fettuccine among plates. |
| 20 | Spoon beef and sauce over. |
| 21 | Garnish with sour cream and parsley. |
