How to Make Beef Burger and Noodle Skillet

Ground beef cooked with wheat elbow noodles in beef broth and mushrooms.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 cloves garlic, crushed and peeled
• 2 medium carrots, cut into 2-inch pieces
• 10-ounce 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
• One can (about 14-ounce can) reduced-sodium beef broth, divided
• 8-ounce whole wheat elbow noodles (2 cups)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1/2 cup fat-free sour cream
• 1 tablespoon chopped fresh parsley or chives for garnish

1. Add garlic through the feed tube or a food processor and let work until minced. Next drop in the carrots and mushrooms. Have them finely chopped.

2. With 1 tablespoon vegetable oil in a large skillet over medium heat, saute beef and break meat up with wooden spoon while cooking. Cook beef until no longer pink, about 5-6 minutes.

3. Mix in the vegetables in Step 1 to the beef, add thyme, salt and pepper. Stirring and cook until the mushrooms release their juices and the vegetables starts to soften, 5 minutes.

4. Add noodles, 1-1/2 cups broth, water, and Worcestershire sauce. Turn heat up and bring to a boil. Cover then reduce heat to medium-low and simmer. Cook until pasta is tender, and stirring occasionally, about 12 minutes.

5. In a medium bowl, whisk until smooth the remaining 1/4 cup of broth with all-purpose flour. Blend into hamburger mixture and simmer on low heat.

6. Mix in the sour cream and stirring until the sauce is thickened, 2 to 3 minutes. Serve hot and sprinkled with chives or parsley , if preferred.
   
   For 6 persons.

[nicolecox]

on 6/30/2009 Sounds like a great dinner option!