National Macaroni Day
I have some complaints about this recipe, not in taste, but in execution and name. The name is horrible, just a little to similar to “Hamburger Helper” for me. Also, for those of us who do not have a food processor with a feed tube (ahem – me), this is not the easiest thing to do. I have two small food processors and even using both of them, I ended up with half of my carrots/onions/mushrooms a puree and the other half coarsely chopped. Annoying. But, I guess it’s my own fault for choosing a recipe that requires equipment that I don’t have!
From Eating Well
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
8 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 3/4 cups beef broth, divided
2 cups whole-wheat elbow noodles
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
- Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
- Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
- 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, 8 to 10 minutes.
- Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.