Stroghetti is like stroganoff and spaghetti together
What do you call a dish that reminds you of stroganoff and spaghetti, how about Stroghetti?
I had 3 bell peppers in the fridge I needed to use and had no idea how I wanted to cook’em. I cut them in half, removed the seeds and then julienned them.
I put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.
I got my wok out, added 2 tablespoons olive oil and dropped the bell pepper in to saute on medium heat for 5 minutes. I added 1 small onion, minced, and cooked for 3 more minutes. Next came 2 tablespoons minced garlic and cooked for another minute. Then I added 1 Roma tomato, finely diced, to cook for still another minute.
Stroghetti is a quick and easy dish the family will enjoy
I then added 1 cup chicken stock, 1/2 cup tomato sauce and when it came to a boil, added .84 pounds ground chuck cooking everything for about 6 minutes more. Then came 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turned the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient while it was heating was 2/3 cup shredded mozzarella cheese.
I took the mixture off the stove, added the drained spaghetti noodles and 1/3 cup shredded sharp cheddar cheese, mixing well.
The creamy mixture has the consistency of the stroganoff with the delicious texture of the spaghetti. Sometimes a dish just comes together as you start cooking.
Thanks for popping by. Are you a fan or stroganoff and/or spaghetti?
Cucina Felice!
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Serves: 4
- 3 Bell peppers, seeded and julienned
- 1 Small onion, minced
- 1 Roma tomato, finely diced
- .84 Pounds ground chuck
- 2 Tablespoons minced garlic
- 1 Cup chicken stock
- ½ Cup tomato sauce
- 1 Tablespoon kosher salt
- 1 Cup cottage cheese
- ⅔ Cup shredded mozzarella
- 8 Ounces spaghetti noodles
- ⅓ Cup shredded sharp cheddar cheese
- Cut the bell pepper in half, remove the seeds and then julienne them.
- Put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.
- Using a wok or large skillet add 2 tablespoons olive oil and drop the bell pepper in to saute on medium heat for 5 minutes. Add 1 small onion, minced, and cook for 3 more minutes. Next add 2 tablespoons minced garlic and cook for another minute. Then add 1 Roma tomato, finely diced, to cook for another minute.
- Add 1 cup chicken stock, ½ cup tomato sauce and when it come to a boil, add .84 pounds ground chuck cooking everything for about 6 minutes more. Then add 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turn the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient to add while it is heating is ⅔ cup shredded mozzarella cheese.
- Take the mixture off the stove, add the drained spaghetti noodles and ⅓ cup shredded sharp cheddar cheese, mixing well.
