Italian

Beef and Portobello Minestroganoff is for Dinner.

Beef and Portobello Minestroganoff takes 10 minutes to prepare.

Beef and Portobello Minestroganoff takes 25 minutes to cook.

Beef and Portobello Minestroganoff makes 4 servings.

The ingredients for Beef and Portobello Minestroganoff are:

1 1/2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 portobello mushroom caps, gills removed, halved and thickly sliced
1/2 ground beef
Salt and pepper
4 cups chicken broth
One 15-ounce can crushed tomatoes
1 cup tiny pasta, such as ditalini
1/4 cup sour cream

Here is how you make Beef and Portobello Minestroganoff:

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.Number of Servings: 4Recipe submitted by SparkPeople user DENIDOO82.

The nutritional information for Beef and Portobello Minestroganoff is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 304.3

• Total Fat: 12.4 g
• Cholesterol: 50.9 mg
• Sodium: 1,188.4 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 3.5 g
• Protein: 17.7 g

Beef and Portobello Minestroganoff is Italian cuisine.