Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Egg noodles are a good substitution for the pasta.

Recipe Summary

27 mins
42 mins
15 mins
4 bowls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.

  • Trim beef and slice into thin bite-size strips.

  • Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.

  • Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.

  • Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Cook's Notes:

Substitute rigatoni for the penne if desired.

Substitute flat-iron steak for the chuck if desired. Partially freezing it makes slicing easier.

Nutrition Facts

401 calories; protein 23.6g; carbohydrates 55.9g; fat 10.2g; cholesterol 39.2mg; sodium 683.1mg. Full Nutrition