Ingredients for Beef And Portobello Minestroganoff
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups carrots, finely diced
- 1 1/2 cups yellow onion, finely diced
- 10 ounces portobello mushroom caps, sliced
- 1 1/4 pounds ground beef, 80/20 lean
- 1 teaspoon salt and 1/2 teaspoon black pepper, plus more to taste
- 4 cups chicken broth
- 1 (14 1/2 ounce) can crushed tomatoes, undrained
- 1 cup tiny pasta (such as ditalini, alphabet, stars, or elbows)
- 1/2 cup sour cream
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How to Make Beef And Portobello Minestroganoff
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the carrots and onion; cook, stirring occasionally, until softened and browned (about 8 minutes).
- Add the sliced portobello mushrooms and cook for 2 minutes, stirring occasionally.
- Transfer the vegetable mixture to a medium bowl.
- Add the ground beef to the pot and cook over medium-high heat, breaking it up with a spoon, until browned (about 3 minutes).
- Season the beef with salt and pepper.
- Return the vegetable mixture to the pot. Stir in the chicken broth and crushed tomatoes.
- Add the pasta and bring the mixture to a boil, stirring occasionally.
- Reduce heat to medium-low, cover, and simmer until the pasta is tender (10-12 minutes), stirring occasionally.
- Season with additional salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
27g
Fat
32g
Carbs
14g
