Ingredients
- 3 cloves garlic, crushed and peeled
- 2 medium carrots, cut into 2 inch pieces
- 8 ounces white mushrooms, large ones cut in half
- 1 half 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
- 8 ounces whole wheat elbow noddles
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all purpose flour
- 1/2 cup reduced fat sour cream
Preparation
- Fit a food processor with the steel blade attachment. Drop in garlic and process until minced, then add carrots and mushrooms and process until finely chopped. Add onion and pulse until roughly chopped.
- Cook beef in a large straight-sided skillet, breaking it up with wooden spoon until no longer pink. Stir in chopped vegetables, thyme, salt and pepper and cook stirring often, until vegetables start to soften and mushrooms release there juices, 5 to 7 minutes.
- Stir in water 1 1/2 cup broth, noodles and sauce, bring to a boil. Cover reduce heat to medium and cook, stirring occasionally, until pasta is tender, 8 to 10 minutes.
- Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth, stir into the hamburger mixture stir in sour cream, simmer, stirring often until sauce thickens about 2 minutes.
Note – serve 4
