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Photo:Photographer: Rachel Marek, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Photographer: Rachel Marek, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco
Cook Mode(Keep screen awake)Ingredients3clovesgarlic, crushed and peeled2mediumcarrots, cut into 2-inch pieces10ounceswhite mushrooms, large ones halved1largeonion, cut into 2-inch pieces1pound90%-lean ground beef2tablespoonstomato paste1teaspoondried thyme3/4teaspoonsalt1/4teaspoonground pepper3 3/4cupsunsalted beef broth, divided8ounceswhole-wheat elbow noodles2tablespoonsWorcestershire sauce2tablespoonsall-purpose flour1/2cupsour cream1tablespoonchoppedfresh parsleyorchives for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
3clovesgarlic, crushed and peeled
2mediumcarrots, cut into 2-inch pieces
10ounceswhite mushrooms, large ones halved
1largeonion, cut into 2-inch pieces
1pound90%-lean ground beef
2tablespoonstomato paste
1teaspoondried thyme
3/4teaspoonsalt
1/4teaspoonground pepper
3 3/4cupsunsalted beef broth, divided
8ounceswhole-wheat elbow noodles
2tablespoonsWorcestershire sauce
2tablespoonsall-purpose flour
1/2cupsour cream
1tablespoonchoppedfresh parsleyorchives for garnish (optional)
Directions
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced. Add carrots and mushrooms; process until finely chopped. Turn the processor off; add onion and pulse until roughly chopped.
Cook beef and tomato paste in a large straight-sided skillet or Dutch oven over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper; cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in 3½ cups broth, noodles and Worcestershire; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the noodles are tender, 8 to 10 minutes.
Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
Recipe Updates
Added tomato paste (to boost flavor).
Replaced water with beef broth (to boost flavor).
Changed to full-fat sour cream (to help carry the flavor more).
Nutrition InformationServing Size: 1 1/3 cupsCalories 358, Fat 12g, Saturated Fat 5g, Cholesterol 60mg, Carbohydrates 39g, Total sugars 6g, Added sugars 0g, Protein 25g, Fiber 5g, Sodium 512mg, Potassium 727mg
Nutrition Information
Serving Size: 1 1/3 cupsCalories 358, Fat 12g, Saturated Fat 5g, Cholesterol 60mg, Carbohydrates 39g, Total sugars 6g, Added sugars 0g, Protein 25g, Fiber 5g, Sodium 512mg, Potassium 727mg
Serving Size: 1 1/3 cups
Calories 358, Fat 12g, Saturated Fat 5g, Cholesterol 60mg, Carbohydrates 39g, Total sugars 6g, Added sugars 0g, Protein 25g, Fiber 5g, Sodium 512mg, Potassium 727mg
Originally appeared: EatingWell Magazine, September/October 2007
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