Course: Main
Servings: 4 very hearty bowls
Tags: 2023-12
Pasta & Peas
This is really just the currently insanely popular Hungarian Mushroom Soup with ground beef, pasta & peas.
Pasta: the original recipe called for (I'm going to guess 1 lb of) frozen tortellini, but you can use 300g dried pasta: rotini or scoobi-doo.
Mushrooms: any; I used crimini.
Cream: use some mix of heavy cream and sour cream.
You can make this ahead, mostly: after adding the sauce & broth etc you can turn it off or let it sit on keep-warm for hours.
All proportions are approximate. In the words of the great Urban Peasant, "If you love peas, use more. If you hate peas, use less."
Source
Modified (with mushrooms, pepper & paprika) from the FB "Soup Lovers" group 2023-12-06, Keeley Hibdon
Ingredients
| 450g | ground beef |
| 1 c chopped | onions |
| ½ lb, sliced | mushrooms |
| 1 tbl | chili flakes |
| 1 tsp | black pepper |
| 400mL / 14oz | tomato sauce |
| 2 c | beef broth |
| 2 oz | balsamic |
| 1 oz | soy sauce |
| pasta | |
| 1 c | cream |
| 2 c | frozen peas |
Bust Out
| big pot | |
| pasta pot |
Steps
- Over medium-low heat, sautée ground beef in your big pot until browned.
- Add onions & sautée until golden, and then mushrooms and cook until they're well wilted.
- Add chili flakes, black pepper, tomato sauce, beef broth, balsamic and soy sauce. You can pause here - turn it off or leave it on keep-warm.
- If you're using dried pasta, cook it in your pasta pot separately, maybe undercooked by 1 minute and drain well.
- Add the cooked pasta and let simmer for about 15 minutes until it's absorbed some of the liquid.
- Add cream and frozen peas, heat through
- Serve garnished with some more of the cream / sour cream and freshly ground black pepper.