Prep 30 mins
Cook 23 mins
From American Heart Association's One Dish Meals. Mom and dad enjoyed this one and asked me to post. Per serving: 386 calories, 6.5 g fat, 56 mg cholesterol, 142 mg sodium, 44 g carb, 5 g fiber, 34 g protein.
- 1 lb ground beef
- 4 ounces button mushrooms, stems discarded, caps sliced
- 2 garlic cloves, minced
- 1 cup frozen pearl onions, thawed
- 1 1⁄2 cups nonfat beef broth
- 1⁄2 cup dry red wine
- 2 teaspoons Worcestershire sauce (low sodium if necessary)
- 1 bay leaf
- 1⁄4 teaspoon pepper
- 1 lb broccoli floret
- 4 ounces uncooked pasta (gemelli, penne, farfalle, or rotelle)
- 1⁄2 cup fat free sour cream
- 2 tablespoons sliced almonds, dry-roasted if desired
- In a large skillet, cook the ground beef over medium-high heat for 7-8 minutes or until browned, stirring frequently to crumble the meat.
- Pour into a colander and rinse under hot water to remove excess fat; drain well.
- Wipe the skillet with a paper towel.
- Add beef back to skillet along with mushrooms and garlic; cook over medium-high heat for 2-3 minutes or until the mushrooms are tender, stir often.
- Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
- Bring to a boil.
- Stir in broccoli and pasta.
- Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
- Remove from heat; stir constantly to cool the mixture slightly.
- Stir in sour cream and almonds.
- Cook over low heat for 1-2 minutes or until mixture is warmed through, stirring occasionally (don't let mixture boil b/c the sour cream will curdle).