Ingredients
1 lb. gluten free macaroni
2 Tbs. olive oil
1 ½ lbs. extra lean ground beef
1 Tbs. paprika
Coarse salt & fresh ground black pepper
1 cup shredded carrots, chopped
1 onion, finely chopped
½ cup celery, finely chopped
1 red bell pepper, finely chopped
1 (15 oz.) can tomato sauce
2 cups gluten free beef broth
½ cup sour cream
3 Tbs. fresh dill, finely chopped
3 Tbs. chives
Directions
Cook pasta according to package directions until al dente. Pour the oil into a deep skillet and heat over medium-high heat. Add the ground beef and season with paprika, salt & pepper. Brown and crumble the meat about 5 minutes then add carrots, onion, celery and bell pepper; cook 10 additional minutes or until the meat is no longer pink. Add the tomato sauce and broth to the meat mixture; heat through. Stir in the sour cream and dill. Drain the pasta and toss with the meat sauce. Garnish with chives and serve. (Serves: 4)
|