Beef-and-portobello Minestroganoff

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.