Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp all-purpose flour (for sauce thickening)
  • 4 large eggs
  • 1 tsp salt
  • 1/4 cup whole milk
  • 1/8 tsp nutmeg
  • 4 tbsp unsalted butter
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. In a mixing bowl, combine flour, salt, and nutmeg.
  2. Create a well in the center and add the eggs and milk.
  3. Beat the mixture vigorously with a wooden spoon or hand mixer until the batter is smooth and begins to form small air bubbles.
  4. Let the batter rest for 15 minutes at room temperature to allow the gluten to relax.
  5. Melt 2 tbsp of butter in the skillet over medium-high heat. Add mushrooms and cook without stirring for 3 minutes until they develop a mahogany-colored sear.
  6. Add the remaining butter, onions, and garlic. Sauté until the onions are translucent.
  7. Stir in the tomato paste and cook for 2 minutes to deepen the color.
  8. Sprinkle in 1 tbsp of flour and stir for 1 minute.
  9. Gradually whisk in the broth and Worcestershire sauce. Bring to a simmer for 5 minutes until slightly reduced.
  10. Stir in the heavy cream and simmer on low until the sauce reaches a velvety, gravy-like consistency.