Beef-And-Portobello Minestroganoff

• 1 12 tablespoons extra virgin olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 2 portobello mushroom caps, gills removed, halved and thickly sliced
• 12 lb ground beef
• salt and pepper
• 4 cups chicken broth
• 1 (15 ounce) crushed tomatoes
• 1 cup tiny pasta, such as ditalini
• 14 cup sour cream

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the carrots and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
3. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
4. Transfer the vegetables to a medium bowl.
5. 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.
6. Add the vegetable mixture, chicken broth and tomatoes.
7. Stir in the pasta and bring to a boil, stirring occasionally.
8. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper.
9. Serve topped with the sour cream.

extra virgin olive oil, carrots, onion, portobello mushroom caps, ground beef, salt, chicken broth, tomatoes, tiny pasta, sour cream

Taken from www.food.com/recipe/beef-and-portobello-minestroganoff-368469 (may not work)