Beef Stroganoff and Spaetzle
Spaetzle has many different names and meanings. It does not matter what you call it – spaetzle is delicious. Knöpfle, spatzen, spaetzal are a few names of this popular dish found on many European tables. Spaetzel is a type of egg dumpling with a soft pliable texture. Served hot, tossed with butter – spaetzel makes a great side dish, in harmony with any stew or sauce. I love spaetzle served smothered with beef stroganoff. Tangy and buttery, this is a perfect combination for a spring evening.
Spaetzle (littleSparrow)
Yields 4 servings
Ingredients
4 cups all-purpose flour
5 eggs
1 teaspoon salt
3/4 cup water
Directions
In large bowl, combine together, flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 quarts of water in a large pot. Squeeze dough out into the water using a Spaetzle press, a potato ricer or by pressing the dough through a colander that has large holes – just press the dough with the back of a wooden spoon. When noodles float to the top of the water, they are done usually about 3 to 4 minutes. Remove from the boiling water with a slotted spoon or a strainer, toss in a bowl with butter and a sprinkle of fresh ground black pepper. Serve with your choice of combinations, Schnitzel, Goulash as a side dish or my favorite. Beef Stroganoff.
Beef Stroganoff Recipe
Yields 6 servings
ingredients
2 pound beef sirloin, tenderloin or stew beef, trimmed well
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoons minced garlic
3 tablespoons butter
2 tablespoons Olive oil
2 tablespoons flour
1 can beef broth
1 onion, sliced thin
1 pkg Lipton Beefy Onion Soup Mix
1/2 cup sour cream, room temperature
Directions
Cut beef into thin strips. Combine the beef broth and the soup mix and let set aside for a few minutes to soften the onions. Melt the butter in a sauce pan and stir in flour. Slowly add the beef broth mixture -- stirring continuously until the mixture thickens.
In another saucepan heat olive oil and brown the meat and onion until all sides are browned. Add this mixture to the beef sauce mixture. Cook in a covered pan on low for 10 minutes more. Stir in the sour cream and serve warm over noodles, potatoes, rice or spaetzle.
Give these recipes a try, you will find them a quick and easy way to put a little plate of Europe on your table.
Spaetzle (littleSparrow)
Yields 4 servings
Ingredients
4 cups all-purpose flour
5 eggs
1 teaspoon salt
3/4 cup water
Directions
In large bowl, combine together, flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 quarts of water in a large pot. Squeeze dough out into the water using a Spaetzle press, a potato ricer or by pressing the dough through a colander that has large holes – just press the dough with the back of a wooden spoon. When noodles float to the top of the water, they are done usually about 3 to 4 minutes. Remove from the boiling water with a slotted spoon or a strainer, toss in a bowl with butter and a sprinkle of fresh ground black pepper. Serve with your choice of combinations, Schnitzel, Goulash as a side dish or my favorite. Beef Stroganoff.
Beef Stroganoff Recipe
Yields 6 servings
ingredients
2 pound beef sirloin, tenderloin or stew beef, trimmed well
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoons minced garlic
3 tablespoons butter
2 tablespoons Olive oil
2 tablespoons flour
1 can beef broth
1 onion, sliced thin
1 pkg Lipton Beefy Onion Soup Mix
1/2 cup sour cream, room temperature
Directions
Cut beef into thin strips. Combine the beef broth and the soup mix and let set aside for a few minutes to soften the onions. Melt the butter in a sauce pan and stir in flour. Slowly add the beef broth mixture -- stirring continuously until the mixture thickens.
In another saucepan heat olive oil and brown the meat and onion until all sides are browned. Add this mixture to the beef sauce mixture. Cook in a covered pan on low for 10 minutes more. Stir in the sour cream and serve warm over noodles, potatoes, rice or spaetzle.
Give these recipes a try, you will find them a quick and easy way to put a little plate of Europe on your table.
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.
