Beef and Broccoli With Savory Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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From American Heart Association's One Dish Meals. Mom and dad enjoyed this one and asked me to post. Per serving: 386 calories, 6.5 g fat, 56 mg cholesterol, 142 mg sodium, 44 g carb, 5 g fiber, 34 g protein. Ingredients:
1 lb ground beef |
4 ounces button mushrooms, stems discarded, caps sliced |
2 garlic cloves, minced |
1 cup frozen pearl onions, thawed |
1 1/2 cups nonfat beef broth |
1/2 cup dry red wine |
2 teaspoons worcestershire sauce (low sodium if necessary) |
1 bay leaf |
1/4 teaspoon pepper |
1 lb broccoli floret |
4 ounces uncooked pasta (gemelli, penne, farfalle, or rotelle) |
1/2 cup fat free sour cream |
2 tablespoons sliced almonds, dry-roasted if desired |
Directions:
1. In a large skillet, cook the ground beef over medium-high heat for 7-8 minutes or until browned, stirring frequently to crumble the meat.
2. Pour into a colander and rinse under hot water to remove excess fat; drain well.
3. Wipe the skillet with a paper towel.
4. Add beef back to skillet along with mushrooms and garlic; cook over medium-high heat for 2-3 minutes or until the mushrooms are tender, stir often.
5. Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
6. Bring to a boil.
7. Stir in broccoli and pasta.
8. Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
9. Remove from heat; stir constantly to cool the mixture slightly.
10. Stir in sour cream and almonds.
11. Cook over low heat for 1-2 minutes or until mixture is warmed through, stirring occasionally (don't let mixture boil b/c the sour cream will curdle).
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