Beef And Broccoli With Savory Wine Sauce - cooking recipe

Ingredients

1 lb ground beef
4 ounces button mushrooms, stems discarded, caps sliced
2 garlic cloves, minced
1 cup frozen pearl onions, thawed
1 1/2 cups nonfat beef broth
1/2 cup dry red wine
2 teaspoons Worcestershire sauce (low sodium if necessary)
1 bay leaf
1/4 teaspoon pepper
1 lb broccoli floret
4 ounces uncooked pasta (gemelli, penne, farfalle, or rotelle)
1/2 cup fat free sour cream
2 tablespoons sliced almonds, dry-roasted if desired

Preparation

In a large skillet, cook the ground beef over medium-high heat for 7-8 minutes or until browned, stirring frequently to crumble the meat.
Pour into a colander and rinse under hot water to remove excess fat; drain well.
Wipe the skillet with a paper towel.
Add beef back to skillet along with mushrooms and garlic; cook over medium-high heat for 2-3 minutes or until the mushrooms are tender, stir often.
Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
Bring to a boil.
Stir in broccoli and pasta.
Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
Remove from heat; stir constantly to cool the mixture slightly.
Stir in sour cream and almonds.
Cook over low heat for 1-2 minutes or until mixture is warmed through, stirring occasionally (don't let mixture boil b/c the sour cream will curdle).