Beef & Portobello Minestroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tablespoons extra-virgin olive oil 2 carrots, peeled and chopped 1 small onion, chopped 2 portobello mushroom caps, gills removed, halved and thickly sliced 1/2 ground beef Salt and pepper 4 cups chicken broth One 15-ounce can crushed tomatoes 1 cup tiny pasta, such as ditalini 1/4 cup sour cream
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until softened and browned, about 8 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Transfer the vegetables to a medium bowl. Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper. Add the vegetable mixture, chicken broth and tomatoes.
Stir in the pasta and bring to a boil, stirring occasionally. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper. Serve topped with the sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user DENIDOO82.
Stir in the pasta and bring to a boil, stirring occasionally. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper. Serve topped with the sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user DENIDOO82.
Nutritional Info Amount Per Serving
- Calories: 304.3
- Total Fat: 12.4 g
- Cholesterol: 50.9 mg
- Sodium: 1,188.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 3.5 g
- Protein: 17.7 g
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