2 portobello mushroom caps, gills removed, halved and thickly sliced
1/2 lb. ground beef
Salt and pepper
4 c. chicken broth
1 (15 oz.) can crushed tomatoes
1 c. tiny pasta, such as ditalini
1/4 c. sour cream
Instructions
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.
Originally Submitted
7/16/2017
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