Beef Pot Roast with Papardelle Onions and Mushrooms
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Ingredients
454 grams (1 lb.) - Papardelle noodles
250 grams (8 oz.) assorted mushrooms – white and brown
250 ml (1 cup) 35% cream
100 grams (3.5 oz.) small diced white onion
50-75 ml (3-4 Tbsp) Olive oil
Chopped chives
Salt and pepper to taste
Method

Open the package of Lou’s Pot Roast, pulling the meat into small bite sized portions and set aside. Reserve the gravy. In a hot frying pan, heat the olive oil and add the onions and mushrooms, cooking over high heat until they begin to caramelize – do not season – add the cream and the reserved gravy and bring to the boil, turn the heat down to medium reducing the sauce by one third. Add the bite sized pot roast and adjust the seasoning as required. Cook the Papardelle noodles according to the manufacturer’s instructions, drain and add to the sauce. Allow to cook in the sauce for up to 1 minute to have the flavours of the sauce be picked up by the pasta. If the sauce is reducing too much use a small amount of the pasta cooking water to thin it out. Serve hot topped with freshly grated parmesan cheese.