Pasta is one of the most versatile ingredient in the pantry. It’s usually part of the weekly shopping and meal plan. But usually in a tomato sauce.
For some cultures pasta is the main event, this recipe is a side dish. This side goes well with lamb or beef.
This is a gravy sauce mixed with cream and cheese as a pasta sauce with sauted onions and mushrooms thrown in.
Ingredients
Pasta (pick your favorite)
3 cups Beef stock
1/4 cup Butter
1/4 cup All purpose Flour
Chopped Fresh parsley
Salt and pepper to taste
1/4 cup Cream
1/4 cup Parmesan cheese (grated)
1 cup Sliced mushrooms
1/2 Sliced brown onion
1 clove of garlic (minced)
Saute’ mushrooms and onions until soft and set aside. These will be reintroduced at the end.
Put your pasta to boil in salt water. Follow the instructions on the packet. I prefer my pasta aldente`.
Make a brown gravy:
On low to medium heat, melt your butter in a sauce pan. Add the flour to the melted butter to make a roux to star the gravy. Whisk vigorously to cook the flour through, add your beef stock, while whisking and this mixture will thicken. Whisk quickly to prevent lumps and add your cream, salt and pepper to taste. Combine this to form a creamy gravy and add your cheese and minced garlic.
Your pasta should be ready and drained by now, add the pasta to the gravy sauce, along with the onion and mushroom saute’ mix set aside earlier.
Add fresh chopped parsley for taste and color. Adjust salt and pepper for taste to your liking.
This side is very good with a steak, a great alternative to mash potatoes, to change things up. Add some steamed broccoli to complete the meal.
Grande Mangeur 