Provençal Beef and Mushroom Pasta

Total time: 25 minutes
     Sautéed mushrooms and onions round-out the leftover beef and carrots.  Serve over pasta for an easy one-dish dinner.

 Ingredients: 

• leftover Beef Provençal 
• leftover sauce, about 1 cup if you don't have enough left, add beef stock or red wine, thicken with a bit of cornstarch
• 4oz (120gr) mushrooms
• 1 onion
• 2 cloves garlic
• 1 - 2 carrots   optional
• 1 tbs olive oil
• 1 1/4 cup (4.2oz, 125gr) pasta, bite size

 Instructions:

• Cook pasta according to package directions.
• Cut onion in half, then in half again.  Slice onion (you'll have quarter circle slices).
• Mince garlic.
• Trim and slice mushrooms.
• Peel and slice carrots if using.
• Heat oil in medium nonstick skillet.
• Add carrots and sauté 5 minutes.
• Add onions and sauté 5 minutes longer.
• Add garlic and mushrooms and sauté until lightly browned, about 7 minutes longer.
• Cut beef into bite-size pieces.  Add beef, leftover carrots and sauce to mushroom mixture, cover and simmer 5 - 10 minutes.
• To finish:  Put drained pasta into a large bowl.  Pour beef and vegetables over, stir well to combine and serve.