BEEF & PORTOBELLO MINESTROGANOFF

By SAEGERMA

Ingredients

• 1 1/2 TBL OLIVE OIL
• 2 CARROTS PEELED & CHOPPED
• 1 SMALL CHOPPED ONION
• 2 PORTOBELLA MUSHROOM CAPS GILLS REMOVED HALVED & THINLY SLICED
• 1/2 LB GROUND BEEF
• SALT & PEPPER
• 4 CUPS CHICKEN BROTH
• 1 15 OZ CAN CRUSHED TOMATOES
• 1 CUP TINY PASTA SUCH AS DITALINI
• 1 CUP SOUR CREAM

Preparation

Step 1

IN A DUTCH OVEN HEAT OLIOVE OIL OVER MED HEAT ADD CARROTS & ONIONS AND COOK STRRING OCCASIONALLY UNTIL SOFTENED & BROWNED ABOUT 8 MIN ADD MUSHROOMS AND COOK STIRRING OCCASIONALLY FOR 2 MIN TRANSFER THE VEGETABLES TO A SMALL BOWL ADD THE BEEF TO THE POT AND COOK OVER MED HIGH HEAT BREAKING IT UP UNTIL BROWNED ABOUT 3 MIN SEASON WITH SALT & PEPPER ADD THE VEGETABLE MIXTURE, BROTH AND TOMATOES STIR IN PASTA BRING TO A BOIL STIRIING OHCCASIONALLY LOWER HEAT TO MED LOW COVER & SIMMER UNTIL PASTA IS COOKED THROUGH 10 -12 MINUTES ADD SPINACH IF DESIRED TOP WITH SOUR CREAM