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Ingredients

1 (8 ounce) package penne pasta 3 cups broccoli florets 12 ounces boneless beef chuck, partially frozen 1 tablespoon olive oil 1 onion, cut into 1/2-inch slices 2 cloves garlic, minced 1 tablespoon all-purpose flour ¼ teaspoon salt ¼ teaspoon ground black pepper 1 (14 ounce) can beef broth ¼ cup tomato paste 1 teaspoon Dijon mustard

Nutrition Info

400.6 calories carbohydrate: 55.9 g cholesterol: 39.2 mg fat: 10.2 g fiber: 5.4 g protein: 23.6 g saturatedFat: 2.8 g servingSize: - sodium: 683.1 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

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.

4 bowls

Egg noodles are a good substitution for the pasta.