SORT-OF STROGANOFF

Ingredients

1 lb. Lean ground beef (85/15%)

1 tbsp. Olive (or canola) oil

1 lb. Short cut pasta (rigatoni pictured here)

1 medium Sweet onion, chopped

2 cloves Garlic, minced

1 rib Celery, diced

a pinch Pepperoncino

1 Roasted red pepper, chopped

1 c. Frozen sweet green peas

1 c. Sour cream

1 c. Beef stock

1 tbsp. Chives, chopped

1 tbsp. Worcestershire sauce

a dash Frank’s® Original Hot Sauce, more to taste

8-10 grates Fresh nutmeg

2/3 c. + Grated Parmesan cheese, the additional for serving

Kosher salt

Freshly ground black pepper

Directions

In a large pot, bring 4-6 quarts cold water to a rolling boil.
Heat the oil in a large sauce pan, and crumble in the ground beef. Bite-sized chunks are fine.
Add the onion, celery, pepperoncino, and garlic, and sautée until the beef is just browned, seasoning with a bit of salt and pepper.
Stir in the Worcestershire and Frank’s®.
Add the stock, and then stir in the sour cream until well blended.
Cover, bring to a boil, then lower heat, and simmer while the pasta cooks.
When the pasta water is boiling, generously (1 + tbsp.) season the cooking water with kosher salt.
Cook the pasta as directed on the package until al dente.
Strain the pasta into the sauce using a spider scoop or slotted spoon, reserving the pasta-cooking water.
Add the nutmeg, roasted red peppers, peas and chives, stirring to combine.
Add 1/2 to 1 cup of the pasta-cooking water to the sauce, and stir.
Simmer the sauce and pasta for 1-2 minutes, until pasta is the desired firmness.
Shut off the flame, and stir in the cheese.
Adjust the seasoning to taste.
Ladle into warmed bowls, top with a bit more grated cheese, and serve hot.

I had a yearning for Beef Stroganoff, but I lacked some of the necessary ingredients. Still, I had sour cream, ground beef, and such on hand. So…

I sort of put an Italian spin on Stroganoff, and it worked! It’s a hearty all-in-one meal that’s ready in under half an hour.