Easy Beef Stroganoff with Spaetzle Recipe

Easy Beef Stroganoff with Spaetzle Recipe

• 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

• 2 cups full all purpose flour
• 4 eggs
• 1 cup water
• ½ cup soda water + more if necessary
• 1 tsp salt
• ½ tsp nutmeg
• ½ stick butter
• 1 tbsp olive oil

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 while 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 spaetzle and cook for a 1 or 2 minutes. Serve with the stroganoff and garnish with parsley.