Beef and Broccoli With Savory Wine Sauce

Submitted by ratherbeswimmin

"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."

 

• Ready In: 53mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Pour into a colander and rinse under hot water to remove excess fat; drain well.
3. Wipe the skillet with a paper towel.
4. 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.
5. Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
6. Bring to a boil.
7. Stir in broccoli and pasta.
8. Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
9. Remove from heat; stir constantly to cool the mixture slightly.
10. Stir in sour cream and almonds.
11. 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).