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Ingredients

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup chopped onions
5 pc PUREFOODS DELI GERMAN FRANKS
1 cup diced red and green bell peppers
1 cup sliced button mushrooms
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 pc beef bouillon cube, dissolved in 2 cups water
1 cup MAGNOLIA FULL CREAM MILK
1/4 tsp iodized fine salt
1/4 tsp pepper
300 grams cooked penne pasta
1 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure

  1. In a saucepan, melt 1/4 cup butter. Sauté onions, franks, bell peppers and mushrooms. Cook for 5 minutes over moderate heat. Transfer mixture to a bowl and set aside. 
  2. Using the same pan, melt remaining butter. Add flour and mix forming a roux (paste) then slowly pour dissolved beef bouillon cube mixture while mixing. 
  3. Add milk and continue to cook, stirring constantly over moderate heat until sauce is slightly thick. 
  4. Add cooked franks and vegetable mixture. Mix well. Season with salt and pepper. 
  5. Remove from heat and pour sauce on top of cooked pasta. Top with grated cheese. 

Makes 6 servings.


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