• Main
  • Recipes
  • Beef Stroganoff with Peppered Spaetzle Recipe

Beef Stroganoff with Peppered Spaetzle Recipe

Posted by
Rate It!
Beef Stroganoff with Peppered Spaetzle
Add your photo!
Ingredients
24
Count
Nutrition
1099
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make the shallot marmalade: In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. 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.
  2. Make the peppered spaetzle: 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.
  3. In a second large bowl, whisk together the flour, salt, and pepper.
  4. In a blender, combine the eggs, sour cream, and 1 cup water. Purée 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).
  5. Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander. Let the spaetzle float to the surface—this will take about 1 minute—wait 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.
  6. Make the peppered crème fraîche: In a small bowl, stir together the crème fraîche and pepper. The crème fraîche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crème fraîche can be made in advance and refrigerated, in an airtight container, up to 1 day.
  7. Make the black trumpet purée: In a large sauté pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and sauté until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sautéing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sautéed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and purée 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.
  8. Cook the beef: 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. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.
  9. To serve: In a small saucepan over low heat, warm the mushroom purée. When warm, transfer to a gravy boat or other serving dish.
  10. In a large sauté pan over moderately high heat, melt the butter. Add 1/2 of the spaetzle and sauté 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 sauté until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.
  11. Thinly slice the steaks and arrange the meat on a small platter. Dollop the crème fraîche over the meat and sprinkle with the dill. Serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1098.86 Kcal (4601 kJ)
Calories from fat 546.44 Kcal
% Daily Value*
Total Fat 60.72g 93%
Cholesterol 178.3mg 59%
Sodium 358.14mg 15%
Potassium 1106.96mg 24%
Total Carbs 93.83g 31%
Sugars 27.4g 110%
Dietary Fiber 7.21g 29%
Protein 46.87g 94%
Vitamin C 13.4mg 22%
Vitamin A 0.1mg 2%
Iron 5mg 28%
Calcium 162.8mg 16%
Amount Per 100 g
Calories 221.14 Kcal (926 kJ)
Calories from fat 109.97 Kcal
% Daily Value*
Total Fat 12.22g 93%
Cholesterol 35.88mg 59%
Sodium 72.07mg 15%
Potassium 222.77mg 24%
Total Carbs 18.88g 31%
Sugars 5.51g 110%
Dietary Fiber 1.45g 29%
Protein 9.43g 94%
Vitamin C 2.7mg 22%
Iron 1mg 28%
Calcium 32.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 26.2
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top