Beef & Portobello Minestroganoff

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beef & Portobello Minestroganoff calories by ingredient


Introduction

- Rachael Ray Recipe I found here: http://www.rachaelraymag.com/recipes/racha
el-ray-magazine-recipes/dinner-for-10-
dollars-or-less-recipes/Beef-and-Porto
bello-Minestroganoff - Rachael Ray Recipe I found here: http://www.rachaelraymag.com/recipes/racha
el-ray-magazine-recipes/dinner-for-10-
dollars-or-less-recipes/Beef-and-Porto
bello-Minestroganoff
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

Directions

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.