Beef stroganoff is a definite guilty pleasure, it’s a highly unlikely the following recipe is at all authentic, but it’s an easy throw together meal. The rich mushroom-beef creamy stew was ladled over a bed of slightly crisp buttered noodles called spaetzle.
Spaetzle get made now and then when, I feel the urge and am willing for the clean up that follows, using a spaetzle press (or ricer) is no clean feat. The other method is scraping off noodles from a board one at a time into boiling water, a skill I have very little desire to practice and no one to show me anyway, plus it looks far messier than the noodle press. To compound issues, I also managed to misplace my recipe (or list of quantities) and as I haven’t blogged previously about it, I had to start from scratch.
I guess I may of put you off, all this talk of mess, well don’t worry I have solved that problem. All you need is a zip-lock bag, no need for spaetzle presses, colanders dripping over pots or ninja knife board scraping skills. Just a simple bag that you can nip the corner off and a large pot of boiling water. You don’t end up with one long noodle, as the dough hits the water they break into perfect lengths of noodle. The noodles can be made ahead of time and chilled in an ice bath before being stored in a container in the fridge, just remember to toss them in a little oil so they don't stick to each other.
2 Eggs (130g)
- Combine the dry ingredients together and form a well in the centre.
- Whisk together the eggs and milk, pour into the well and beat well, you really want to work the gluten.
- Allow the mixture to rest in the fridge for 20 minutes or so.
- Get a deep pot with salted water on the boil.
- Transfer to a piping bag with a thin nozzle, or as I do, a zip-lock bag with the corner lopped off.
- From a height steadily pipe the bag into the simmering water, it will break up into noodles an inch or two in length, this will need to be done in batches (2-3 depending on pot size).
- Cook for a minute or two, or until floating on the surface.
- Scoop out and transfer to a colander set inside an ice bath (or to a waiting pan to sauté in butter).
- Once cooled, toss in a little oil and transfer to a container. Refrigerate until you're ready to cook.
- For the above, I sautéed the spaetzle in butter, crisping it around the edges then added arugula until wilted.
- 400g of beef schnitzel sliced into half centimeter strips tossed in flour seasoned with garlic powder, mustard powder, hot paprika and salt.
- Sauté in a hot heavy based pan with a good dash of butter and oil until crisp and golden, remove and set aside.
- Generously dollop in another knob of butter, when foaming add in half a finely diced onion and generous amount of sliced button mushrooms. When cooked down, and colored, Stir through a couple of minced garlic cloves, paprika, Dijon mustard and tomato paste.
- Pour in some beef stock, about 400 ml in total, when all has been incorporated and begun to thicken add the beef back to the pan.
- Adjust seasoning.
- Splash in a couple of tablespoons of sour cream, lower the heat, and stir, reduce slightly.
- Before serving fold through some chopped parsley. Serve up with some spaetzle sautéed with rocket.