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Beef Stroganoff with Peppered Spaetzle


Beef Stroganoff with Peppered Spaetzle Recipe

Ingredients:
  • 2 tablespoons unsalted butter
  • 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings
  • 1 cup sugar
  • 1/2 cup sherry vinegar
  • 4 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup crme frache
  • 1 tablespoon freshly ground black pepper, plus more to taste
  • 3 tablespoons olive oil
  • 3 cups (about 12 ounces) black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped
  • 5 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 6 tablespoons sherry vinegar, plus more to taste
  • 1/2 cup beef stock
  • 3/4 cup grapeseed oil
  • 2 tablespoons truffle oil (optional)
  • 4 (1-inch thick) beef tenderloin steaks (about 2 pounds total)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh dill, minced
  • Blender; spaetzle maker, food mill, or colander (If using a colander to make the spaetzle, you'll need twoone to make the spaetzle and one to drain it.)
Directions:
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