Beef-and-Portobello Recipes! Minestroganoff – Everyday with Rachael Ray
Serves 4; Prep 10 minutes; Cook 25 minutes
1 ½ tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 Portobello mushroom caps, gills removed, halved and thickly sliced
½ pound ground beef
Salt and pepper
4 cups chicken broth
One 15-ounce can crushed tomatoes
1 cup tiny pasta, such as ditalini
¼ cup sour cream
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 on 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.
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