Tonight I invented a variation on a standby at The Old Gray House. In French, it’s bœuf haché aux oignons et champignons en sauce béchamel. This name represents a great advance in sophistication over the original English title of “glop plus*.”
* The original dish, one from L’s childhood, involved hamburger and cream of mushroom soup. My improvement ditches the soup, adds the mushrooms and a couple of onions, an assortment of spices, and a from-scratch white sauce.
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