2 tbsp butter
1 medium onion chopped
1 1/4 pounds ground beef
8 oz. white button mushrooms sliced
1/3 pound coarsely chopped provolone cheese
1 (10.5 oz.) can French onion soup
8 oz. penne pasta
2 tbsp Worcestershire sauce
Salt & pepper to taste
1 green pepper chopped
1 tbsp cornstarch
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Put a huge pot on the oven and turn the intensity to high. Permit the water to bubble.
Add the noodles and cook until firm to chomp. Channel and put away. Put an enormous skillet on the oven and turn the intensity to medium.
Add the ground meat, then, at that point, cook until brittle and brown. Eliminate from the skillet and move it onto a perfect plate.
In a similar skillet, add 2 tbsp of spread and permit it to soften. Add the mushrooms and cook until delicate and brilliant brown.
Add the peppers and onions, then sauté until delicate also. Turn the intensity down to low, then add the Worcestershire sauce and French onion soup. Mix until all around mixed.
Add the slurry and mix until all around mixed. Permit the blend to turn out to be thick.
Put the ground meat back into the skillet as well as the cooked pasta. Throw all that until all around consolidated.
Add the provolone cheddar, then, at that point, cover the skillet and permit the cheddar to totally soften. Add more salt and pepper to prepare.