It’s time for another Dinner under $10 recipe thanks to Everyday with Rachael Ray! A year subscription is only $8.99 if you click the link 🙂
Today’s recipe is Beef and Portobello Minestroganoff and it is in the May issue of the magazine. To see more dinner recipes under $10 you can go to my dinners under $10 category.
Everyday with Rachael Ray, May 2009
Serves 4; Prep 10 minutes; Cook 25 minutes
Ingredients
1 ½ tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 Portobello mushroom caps, gills removed, halved and thickly sliced
½ pound ground beef
Salt and pepper
4 cups chicken broth
One 15-ounce can crushed tomatoes
1 cup tiny pasta, such as ditalini
¼ cup sour cream
Directions
- 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 on 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.
{ 2 comments… read them below or add one }
Great recipe! And I emailed you my post on the “Mexican” restaurant. I hope you got it, if you didn’t please let me know. And thank you for such a wonderful opportunity.
I did! I am a little behind in my emails right now. I saw it there, but I haven’t gotten to it yet. It looks like I may catch up by the end of the week 🙂