Saturday, January 2, 2010

Hamburger Buddy

Oh, comfort food. Somehow, it's those things from childhood that we tend to crave during stressful times or the cold, dark days of winter. This meal is a take on Hamburger Helper but adds a healthy spin with the addition of a pureed vegetable mix of carrots, onions, and mushrooms. Perfect for a picky child or husband, this will fill you up but not weigh you down. With a side salad, you'll have even more vegetables on your plate! I found it a tad on the bland side, so it perhaps needs a little more thyme and salt, but you can add whatever other spices or herbs you think would go well with it.

Hamburger Buddy
source: Eating Well
Yields 6 servings

Ingredients
  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2-inch pieces
  • 10 ounces white mushrooms, large ones cut in half
  • 1 large onion, cut into 2-inch pieces
  • 1 pound 90%-lean ground beef
  • 2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups water
  • 1 14-ounce can reduced-sodium beef broth, divided
  • 8 ounces whole-wheat elbow noodles, (2 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley, or chives for garnish
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.

2 comments:

ashupe said...

That looks really good! I'm book marking it.

Kristin said...

I made this recently with soy crumbles. It wasn't bad actually :)