INGREDIENTS
1 tablespoon olive oil
1 pound ground beef
salt and pepper to taste
8 ounces white mushrooms pre-sliced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
3 cups beef broth
1 tablespoon flour
8 ounces macaroni noodles
1/2 cup sour cream
2 teaspoons dijon mustard
1 tablespoon chopped chives for topping
INSTRUCTIONS
Heat the oil in a large pan (one that has a lid), over medium to high heat.
Brown the ground beef, drain away excess fat.
Toss in the mushrooms, tomato paste, Worcestershire sauce, flour, and salt and pepper to taste. Cook for 5 minutes over medium heat.
Pour in the beef broth and the macaroni, bring to a boil.
Turn down the heat, cover, and simmer for 15 minutes or until the liquid has absorbed.
Stir in the sour cream and dijon mustard.
Top with chopped chives and serve.