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  • Writer's pictureTommy Centola

Pasta Creole from Brennan’s

Updated: Jan 3, 2020

Here is a recipe that was demonstrated at the Chef’s Charity for Children in 1990. Chef Mike Roussel from Brennan’s was a fixture at the event until his passing in 2005. He started out as a busboy and worked his way up to Executive Chef.

3 cups cooked Egg Noodles

1 pound Ground Beef, sautéed


1/2 cup Butter

1 cup Bell Pepper, finely chopped

1 cup Celery, finely chopped

1 cup White Onion, finely chopped

2 cups chopped Tomatoes

1/2 tablespoon Paprika

1 teaspoon Thyme

3 Bay Leaves

6 cups Beef Stock

1 cup Water

1/2 cup Cornstarch

2 tablespoons Worcestershire sauce

Salt and Pepper to taste

Melt the butter over low heat in a large skillet. Add the chopped vegetables, paprika and sauté until soft and slightly browned. Add bay leaves, thyme, beef stock and Worcestershire, cook 15 minutes. Mix cornstarch together with enough water to make a thin paste then add to sauce and cook for 5 minutes. Add sautéed meat and cook for 5 minutes. Serve over egg noodles.


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