Ingredients
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1 (12 ounce) package penne pasta
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1 (17 ounce) package refrigerated beef roast au jus
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2 tablespoons butter
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2 large fresh Portobello mushrooms, stems removed, coarsely chopped
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1 sweet onion, cut into thin wedges
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2 garlic cloves, minced
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3 tablespoons all-purpose flour
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2 tablespoons tomato paste
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1 (14 ounce) can beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon smoked paprika
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 (8 ounce) carton sour cream, divided
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1 tablespoon prepared horseradish
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1 teaspoon chopped fresh dill
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
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Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
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Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
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Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
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Bake in the preheated oven until heated through, about 30 minutes.
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Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.
Cook's Notes:
Campanelle pasta can be substituted for the penne.
You can use Spanish paprika in place of the smoked paprika, if desired.
Substitute 1/4 teaspoon dried dill for the fresh dill if needed.
Nutrition Facts (per serving)
496 | Calories |
25g | Fat |
43g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 496 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 12g | 58% |
Cholesterol 80mg | 27% |
Sodium 347mg | 15% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 27g | 55% |
Vitamin C 3mg | 4% |
Calcium 71mg | 5% |
Iron 4mg | 24% |
Potassium 943mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.