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Ingredients

• 12 ounces packaged dried campanelle or penne pasta (4 cups)
• 1 17 ounce package refrigerated cooked beef roast au jus
• 2 large portobello mushrooms
• 1 cup thinly sliced sweet onion wedges (1 medium)
• 2 cloves garlic, minced
• 2 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 14 ounce can beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika or Spanish paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Snipped fresh parsley (optional)
• 1/2 cup sour cream
• 1 tablespoon prepared horseradish
• 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill weed

Description

Better Homes And Garden