Beef-And-Portobello Minestroganoff |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A recipe from Rachael Ray. It looks great and easy. I'll try it soon. 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 lb ground beef |
salt and pepper |
4 cups chicken broth |
1 (15 ounce) crushed tomatoes |
1 cup tiny pasta, such as ditalini |
1/4 cup sour cream |
Directions:
1. 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.
2. 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.
|
|