Filet Stroganof with Spaetzle
Beef Stroganof, always delicious with its sour cream and whisper of nutmeg, is served with homemade spaetzle. The spaetzle, a type of pasta, also gets a hint of nutmeg to enhance the dish.
Ingredients
- Beef Tenderloin - 1-1/2 pounds, cubed
- Flour for dusting
- Dill Pickle - 1/4 cup, chopped
- Mushrooms - 1/2 pound, sliced
- Onion - 1, minced
- Oil - 1/4 cup
- Paprika - 1 pinch
- Red Wine - 1/2 cup
- Beef Stock - 1/2 cup
- Sour Cream - 1/2 cup
- Salt and freshly ground white pepper
- Spaetzle
- Flour - 2 cups
- Eggs - 4
- Pinch white pepper
- Pinch salt
- Pinch nutmeg
- Water - 1-1/2 cups
- Unsalted Butter - 2 tablespoons
- Salt and freshly ground white pepper
Instructions
To prepare the beef: Heat the oil in a saute pan or skillet over medium-high heat. Dust the beef with flour, shaking off excess. Put the meat and onions into the hot oil. Brown the meat on all sides, then stir in the pickle, mushrooms, and paprika. Add the wine and the stock. Stir together, then reduce heat to medium and simmer, uncovered, 10 minutes to reduce the liquid. Set aside; keep warm.
To make the spaetzle: Punch holes in a disposable pie pan. Put the flour in a bowl and add the remaining ingredients. Whisk to form a smooth batter. Bring a large pot of lightly salted water to a low boil. Holding the pie pan over the water, press the batter through the holes into the water. Cook 5 to 7 minutes, stirring gently, until the spaetzle are firm. Drain in a colander, then quickly plunge the spaetzle, still in the colander, into a large bowl of ice water to stop the cooking. Lift and drain again.
To serve: Melt the butter in a medium saute pan or skillet over medium-high heat and add the drained spaetzle. Saute without browning until the spaetzle is warmed through; adjust seasoning the salt, pepper, and nutmeg. Stir the sour cream into the meat and heat through, but do not boil. Adjust seasoning with salt and pepper. Mound spaetzle on each plate; spoon the beef stroganof next to the spaetzle.
