Beef And Portobello Minestroganoff Recipe

Ingredients for Beef And Portobello Minestroganoff

• Extra Virgin Olive Oil
• 1 cup chopped carrots (about 2 medium)
• 1 medium onion, chopped
• Mushroom Caps
• Ground Beef
• Salt And Pepper
• 4 cups chicken broth
• Crushed Tomatoes
• Tiny Pasta
• 1/2 cup sour cream, for serving

How to Make Beef And Portobello Minestroganoff

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the carrots and onion; cook, stirring occasionally, until softened and browned (about 8 minutes).
3. Add the sliced portobello mushrooms and cook for 2 minutes, stirring occasionally.
4. Transfer the vegetable mixture to a medium bowl.
5. Add the ground beef to the pot and cook over medium-high heat, breaking it up with a spoon, until browned (about 3 minutes).
6. Season the beef with salt and pepper.
7. Return the vegetable mixture to the pot. Stir in the chicken broth and crushed tomatoes.
8. Add the pasta and bring the mixture to a boil, stirring occasionally.
9. Reduce heat to medium-low, cover, and simmer until the pasta is tender (10-12 minutes), stirring occasionally.
10. Season with additional salt and pepper to taste.
11. Serve hot, topped with a dollop of sour cream.