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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
  • ¾ teaspoon salt
  • ¼ 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
  • ½ cup reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley, or chives for garnish
  • subheading: Description:
  • Very finely chopping onion, mushrooms and carrots in the food processor is not only fast-it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.
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