Stroganoff and spaetzle, go together like a horse & carriage. This I tell you, brother, you can’t have one without the other. This hearty dish tops the list of favorites in our house. We say “Bah!” on the use of egg noodles with this dish and reach straight for the spaetzle (or spätzle or knöpfle or spätzli or knöpfli… depending on where you are from). All I can say is bring it on.
In order to make this wondrous dish, one must first make or locate spaetzle. I will not make any promises but I might be posting a tutorial on spaetzle making one day soon. One cannot make promises on a website, I’ve learned. Then everyone holds you to them. And I am just not ready for that level of commitment. UPDATE: I kept my promise. Clicker here to be transported to the spaetzle post.
Here’s the list of ingredients:
- 1 1/2 Lbs. steak cut into thin strips (1 inch wide and 2-3 inches long), can use beef or venison or moose or bear
- olive oil
- 2 Tablespoons Worcestershire sauce
- salt and pepper
- 1 Vidalia or Walla Walla onion (read: sweet onion), chopped
- 1 lb. baby bella mushrooms, sliced
- 2 Tablespoons tomato paste
- 6 oz. of decent beer (we use Yuengling)
- 1 cup beef stock
- 1/3 cup plain yogurt
- 3 teaspoons lemon juice
- 3 teaspoons Dijon mustard
- spaetzle (one bag or batch will do just fine), cooked and buttered
In a deep skillet or kettle, heat a dash of olive oil over high heat. Add the steak slices, Worcestershire sauce, salt, and pepper. Heat until just browned. Do NOT overcook. Pour into a bowl and set aside.
In the same pan (skillet/kettle/dutch oven), add some olive oil and turn the heat to med-high. Add the onions and then the mushrooms once the onions have softened. Add salt and pepper. (I sometimes like adding garlic salt instead of Kosher salt or table salt and find it adds a nice flavor but not everyone loves garlic like we do so this is a choose your own adventure kinda thing).
Add the tomato paste, beer, and beef stock. Stir. Remove from heat. Add beef, yogurt, lemon juice, and mustard. Stir until no lumps are present. Salt and pepper to taste.
Serve over warm spaetzle. Serves 4-6 Americans. Serves 6-8 Europeans. This is just my own observation.