Rating: 3.61 stars
176 Ratings
  • 5 star values: 11
  • 4 star values: 124
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 14

Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad. Source: EatingWell Magazine, September/October 2007

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Ingredients

Directions

  • Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

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  • Cook beef in a large straight-sided skillet or 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; 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.

Nutrition Facts

204 calories; 3.3 g total fat; 1.7 g saturated fat; 9 mg cholesterol; 534 mg sodium. 416 mg potassium; 37.8 g carbohydrates; 4.6 g fiber; 5 g sugar; 9 g protein; 3498 IU vitamin a iu; 5 mg vitamin c; 33 mcg folate; 68 mg calcium; 2 mg iron; 45 mg magnesium;

Reviews (175)

Read More Reviews
176 Ratings
  • 5 star values: 11
  • 4 star values: 124
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 14