Beef Stroganoff with Peppered Spaetzle

Name: Beef Stroganoff with Peppered Spaetzle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Eastern European, European
Ingredients: 118 milliliters beef stock; 4 (1-inch thick) beef tenderloin steaks (about 2 pounds total); 1 Tbsp freshly ground black pepper, plus more to taste; 2 Tbsps freshly ground black pepper; 118 milliliters crème fraîche; 340 grams cups (about black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped; 2 larges eggs; 946 milliliters all-purpose flour; 118 milliliters fresh dill, minced; 4 sprigs fresh thyme, leaves removed and chopped; 5 cloves garlic, finely chopped; 177 milliliters grapeseed oil; 1 Tbsp kosher salt; 3 Tbsps olive oil; 1 shallot, finely chopped; 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings; 118 milliliters sherry vinegar; 6 Tbsps sherry vinegar, plus more to taste; 237 milliliters sour cream; 237 milliliters sugar; 2 Tbsps truffle oil (optional); 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Beef Stroganoff with Peppered Spaetzle a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 996 calories, 36g of protein, and 57g of fat. This recipe serves 8. If you have butter, cremini mushrooms, shallot, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Eastern European cuisine.

Instructions

In a medium, deep saut pan over moderate heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallot rings and saut until translucent, about 8 minutes.

Ingredients you will need

Shallot

Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.

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Molasses

Shallot

Vinegar

Sugar

Bring a large pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold ice water.

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Water

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Bowl

Pot

In a second large bowl, whisk together the flour, salt, and pepper.

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Pepper

All Purpose Flour

Salt

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Whisk

Bowl

In a blender, combine the eggs, sour cream, and 1 cup water. Pure until smooth then add to the flour mixture and stir to combine (the consistency should be a little thicker than pancake batter, so adjust with more flour or more water as needed).

Ingredients you will need

Sour Cream

All Purpose Flour

Water

Egg

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Blender

Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander.

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Water

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Colander

Let the spaetzle float to the surfacethis will take about 1 minutewait 30 seconds, then use a mesh skimmer or slotted spoon and transfer the spaetzle to the bowl of ice water. Once cool, transfer the spaetzle to a colander to drain. Repeat with the remaining batter. DO AHEAD: Spaetzle can be made in advance and refrigerated, in an airtight container, up to 2 days.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

Colander

Skimmer

Bowl

In a small bowl, stir together the crme frache and pepper. The crme frache should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crme frache can be made in advance and refrigerated, in an airtight container, up to 1 day.

Ingredients you will need

Pepper

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Bowl

In a large saut pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add 1/2 the mushrooms and saut until golden brown, about 1 minute.

Ingredients you will need

Mushrooms

Add 1/2 the garlic, shallots, and thyme and continue sauting until the shallots are tender, 1 to 2 minutes.

Ingredients you will need

Shallot

Garlic

Thyme

Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds.

Ingredients you will need

Vinegar

Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sauted, reserve about 1/2 cup.

Ingredients you will need

Mushrooms

Olive Oil

Shallot

Vinegar

Garlic

Thyme

Equipment you will use

Bowl

Transfer the remaining mushrooms to a blender, add the beef stock, and pure until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Truffle Oil

Beef Stock

Mushrooms

Vinegar

Sauce

Equipment you will use

Blender

Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare.

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Salt And Pepper

Olive Oil

Steak

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Frying Pan

Transfer to a cutting board as done and tent with foil.

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Cutting Board

Aluminum Foil

Let rest for about 5 minutes before serving.

In a small saucepan over low heat, warm the mushroom pure. When warm, transfer to a gravy boat or other serving dish.

Ingredients you will need

Mushrooms

Gravy

Equipment you will use

Gravy Boat

Sauce Pan

In a large saut pan over moderately high heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 1/2 of the spaetzle and saut without stirring until golden brown on the bottom, 2 to 3 minutes.

Add the remaining spaetzle, the reserved 1/2 cup of mushrooms, and the shallot marmalade and saut until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.

Ingredients you will need

Salt And Pepper

Marmalade