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Easy Beef Stroganoff with Spaetzle Recipe
Beef Stroganoff with Homemade Spaetzle Recipe

Easy Beef Stroganoff with Spaetzle Recipe

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An easy recipe for classic German beef stroganoff with spaetzle pasta, the perfect comfort food on a cold winter's night. Invest in a proper spaetzle maker to make the pasta, or just serve with regular pasta or some rice - or even polenta will do! Filling, hearty, and totally delicious with a bottle of bold red wine.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Easy Beef Stroganoff with Spaetzle Recipe Instructions

Ingredients

For the Stroganoff
  • 2 oz. girolle mushrooms, dried
  • 2 cups meat stock
  • 4 tomatoes, deseeded and peeled
  • ½ stick butter
  • 1 and ½ tbsp dijon mustard
  • 1 tbsp worcestershire sauce
  • 2 tsp paprika
  • 1 and ½ lb. meat tenderloin (Wagyu, Grass fed)
  • Salt and pepper
  • ¾ cup cognac
  • ¾ cup cream
  • ¼ cup natural Greek yogurt
  • 2 tbsp chopped parsley
For the Spaetzle
  • 2 cups full all purpose flour
  • 4 eggs
  • 1 cup waterr
  • ½ cup soda water + more if necessary
  • 1 tsp salt
  • ½ tsp nutmeg
  • ½ stick butter
  • 1 tbsp olive oil

Directions

  1. Put the girgolas in a bowl, cover with the hot stock and let hydrate.
  2. Cut the sirloin in strips 2,5 in long x ½ in wide and season with salt and pepper.
  3. Melt the butter in a cooking pot and cook the meat over high heat until it changes the color, divided in 3 or 4 parts (in batches), keeping the cooked meat apart each time. When all the meat is cooked return to the cooking pot on top of a low heat.
  4. Put a metal ladle with the cognac on top of the fire in the stove. When it is hot move it a little to ignite and add to the meat. Mix with a wooden spoon until there are no more flames.
  5. Add the tomatoes and cook 7 to 8 minutes at low heat.
  6. Add Dijon mustard, Worcestershire sauce, paprika and meat stock. Mix and add the meat stock and the mushrooms with ¼ cup of the stock in which they were hydrate, if there are big pieces, chop into small pieces before adding. Cook 5 to 8 minutes more at low heat.
  7. Add the cream, mix and reserve hot it hot.
  8. Sift the flour to a bowl.
  9. Make a hole in the center. Put the eggs, the water, the soda and mix to get a soft and a little thick. Season with salt, pepper and nutmeg.
  10. Boil a big pot of salted water.
  11. Put the spätzle maker or press on top of the pot, pour a cup of dough and press do that little pieces of dough (spaetzle) will fall into the boiling water. As soon as the rise to the top, cook for 1 more minute, and remove with a hand strainer or colander and transfer to a bowl of cold water.
  12. When you've cooked all the spatula, strain. Heat a saucepan and add 1/2 stick of butter and olive oil. Add the spaetzl and cook for a 1 or 2 minutes. Serve with the stroganoff and garnish with parsley.

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