3 Eggs - beat and add a dash of salt, pepper and garlic
2 cups Flour add a dash of Salt and Pepper
Med. Onion thinly sliced
1 large pkg of fresh mushrooms
1 pkg of Wide Egg Noodles
1 stick of Butter.
2 - 3 Small Cans of Beef Broth 14 0z.
6 Tbs + to your liking of Marsala Wine
Cook Noodles and Strain. Place in deep serving pan. In a small pot mix 1/4 cup beef broth, 1Tbs butter,
and 1 Tbs Grated Cheese. Bring to boil and mix into noodles. (Just enough to have noodles moist and not dry out)
|Sautee Onions with a little bit of Olive Oil until|
|Add mushrooms, 2 Tbs butter|
|Sautee Until Mushrooms are cooked. About 2 minutes add 1 Tbs Marsala Wine and Sautee for another minute. Place in a bowl.|
|Melt 2 Tbs butter then add 1/4 cup Flour on med heat. Press down hard, smashing flour to melt|
with butter without lumps.
|Add 1 Tbs beef broth so flour won't burn. Once lumps are gone add more broth. |
Keeping the gravy thick.
|Add 1 TBS or more (taste to determine what you like)|
of Marsala Wine. Keep Stirring.
|Bring to Boil,|
|Pour on top of Chicken Marsala.|