Hamburger Buddy Recipe

I had some cooked hamburger patties left over from camping.  I couldn't bear to eat another burger, so I chopped them up and added them to this recipe.  It was tasty.  I pureed it for Zoe and she loved it.  Everyone managed to eat it which is a minor miracle here.

INGREDIENTS

3 clove garlic, crushed and peeled2 medium carrot, cut into 2-inch pieces10 oz white mushroom, large ones cut in half1 large onion, cut into 2-inch pieces1 lb freshly ground pepper2 tsp dried thyme¾ tsp salt¼ tsp pepper2 cup water14 oz reduced-sodium beef broth, divided8 oz whole-wheat elbow noodles (2 cups)  [I used gluten free spiral noodles]2 Tbsp Worcestershire sauce2 Tbsp all-purpose flour½ cup reduced-fat sour cream1 Tbsp chopped fresh parsley or chives for garnish[pre-cooked leftover hamburger patties]

DIRECTIONS

1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.  [meh.  I just chop it all by hand....]

2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.  [Since I used already cooked hamburger patties, I just added them after the veggies]

3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.