This was what we ate last night, but I was still too sleepy from my harrowing audition, plust a full day of school and crazy painting children til 4:30 to update!
This dinner is one of our favorites. It isn’t too hard to make and its fairly good for you too! Also, its really a cozy dish, which is nice when you’re sleepy on a Monday.
I found this recipe about a year ago on EatingWell.com, and we’ve been making it ever since!
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups) (I use Smart Pasta in the purple box, I hate whole wheat pasta!)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley, or chives for garnish
In a food processor, mince up the garlic, carrots and mushrooms. Turn it off, add onion, and pulse until roughly chopped. I must confess, this never works for me, we always end up with a substance that looks like mush, but hey, its still veggies and it still tastes good, and that might come in handy if you have picky eaters and need to sneak some veggies!
Cook the beef in a large straight-sided Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth (if you forgot to save the broth like I often do, just whisk it with a little water!); stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
Scoop into bowls and be amazed! It’s like Hamburger Helper, but healthier and tastier!