What You Will Need
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 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 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat crème fresh
1 tablespoon chopped fresh parsley, or chives for garnish
What To Do
- Fit a food processor with the steel blade attachment.
- With the motor running, drop garlic through the feed tube and process until minced.
- Add carrots and mushrooms and process until finely chopped. T
- Turn it off, add onion, and pulse until roughly chopped.
- Brown beef in a pan.
- Stir in the chopped vegetables, thyme, salt and pepper and cook until the vegetables start to soften.
- 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.
- Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth and stir into the hamburger mixture.
- Stir in the crème fresh. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
- ENJOY!
