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Hamburger Buddy

:  September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.6 (709 votes)

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.


READER'S COMMENT:
"Total comfort food! I've made this dish several times now. My partner actually requests it! My modifications were based upon many suggested by other reviewers: Chop and shred your veggies for the texture, splash of red wine added...
Hamburger Buddy Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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)
  • 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

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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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

Per serving: 326 calories; 10 g fat ( 4 g sat , 3 g mono ); 54 mg cholesterol; 38 g carbohydrates; 23 g protein; 4 g fiber; 431 mg sodium; 644 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Zinc (33% dv), Iron (20% dv), Potassium (18% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 2 medium-fat meats


More From EatingWell

Recipe Categories

Style/Theme
Comfort foods
Everyday favorites
Kid-friendly
Makeover
One dish meals
Budget
Ease of Preparation
Moderate
Total Time
45 minutes or less
Type of Dish
Main dish, combination meal
Main dish, meat
Pasta
Servings
6
Main Ingredient
Beef
Preparation/ Technique
Saute
Ethnic/Regional
American
Meal/Course
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Season
Spring
Summer
Fall
Winter
Holiday
Halloween
Publication
EatingWell for a Healthy Heart Cookbook (2008)
September/October 2007
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