4 oz uncooked pasta (gemelli, penne, farfalle, or rotelle) .
1 bay leaf .
1 1/2 c nonfat beef broth .
4 oz button mushrooms, stems discarded, caps sliced .
1 lb ground beef .
1 lb broccoli florets .
2 tsps worcestershire sauce (low sodium if necessary) .
1/2 c dry red wine .
2 garlic cloves, minced .
2 tbsps sliced almonds, dry-roasted if desired .
1 c frozen pearl onions, thawed
Directions
Step #1 In a large skillet, cook the ground beef over medium-high heat for 7-8 mins or until browned, stirring frequently to crumble the meat.
Step #2 Pour into a colander & rinse under hot water to remove excess fat; drain well.
Step #3 Wipe the skillet with a paper towel.
Step #4 Add beef back to skillet along with mushrooms & garlic; cook over medium-high heat for 2-3 mins or until the mushrooms are tender, stir often.
Step #5 Add in onions, broth, Worcestershire sauce, wine, bay leaf, & pepper; stir this to mix.
Step #6 Bring to a boil.
Step #7 Stir in broccoli & pasta.
Step #8 Lower heat & let simmer, covered, for 10 mins or until broccoli & pasta are tender.
Step #9 Remove from heat; stir constantly to cool the mixture slightly.
Step #10 Stir in sour cream & almonds.
Step #11 Cook over low heat/flame for 1-2 mins or until mixture is warmed through, stirring every once in awhile (don't let mixture boil b/c the sour cream will curdle).
Enjoy the Beef & Broccoli With Savory Wine Sauce recipe