INGREDIENTS
8 ounces penne pasta
1 1/4 lbs ground beef
2 tablespoon butter
8 ounces white button mushrooms sliced
1 medium onion chopped
1 green pepper chopped
1 (10.5 ounce) can french onion soup
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1/3 lb coarsely chopped provolone cheese
Salt & pepper to taste
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INSTRUCTIONS
Cook noodles according to package instructions. Drain well.
Meanwhile, in a large skillet over medium heat, brown ground beef. Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes.
Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and melt the cheese. Salt & pepper to taste.
