Lisa drummed up this hearty and delectable meal while in college. “Most of my friends were cowboys (and cowgirls) from western North Dakota,” she says. And what do cowboys eat? Steak and potatoes, of course! The added veggies served over pasta offers a more modern twist for today’s cowboys, cowgirls and North Dakota Living readers to enjoy.
*TO MAKE ALFREDO SAUCE: Start by making a roux (2 T. melted butter and 3 T. flour) in a saucepan over medium-low heat. Cook for 3-5 minutes, to remove flour taste, until roux is a light brown and slightly puffy. Slowly add 1 cup cream and 2-3 tsp. minced garlic. Remove from heat and stir in ¾ cup parmesan or mozzarella cheese. For beer cheese alfredo, substitute a touch of beer for garlic.
Cook pasta and drain. Sauté onion, peppers and mushrooms. Pour hot alfredo over pasta. Top with steak and veggie mixture. Garnish with more parmesan. Serve with garlic bread, if desired.
NOTE: Try doubling the homemade alfredo sauce recipe for a creamier pasta.
Recipe by Lisa Rossow, KEM Electric Cooperative employee
NOTE: Try doubling the homemade alfredo sauce recipe for a creamier pasta.
Recipe by Lisa Rossow, KEM Electric Cooperative employee
