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Beef-and-Portobello Minestroganoff Recipe


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     Beef-and-Portobello Minestroganoff

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40 min..

1 1/2 tbsp. EVOO
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 c. chicken broth
1 (15 oz.) can crushed tomatoes
1 c. tiny pasta, such as ditalini
1/4 c. sour cream

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.
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.

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