Razor Family Farms »

Stroganoff and Spaetzle, Go Together Like a Horse & Carriage

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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.
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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. :)

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.

Oh yes… I made good on my promise and posted a spaetzle recipe & tutorial.

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  • kerry - this sounds fantastic. i’ve been wanting to try making something like this for a while now. now i just have to hope that you do this tutorial on spaetzle. pretty, pretty please? :) ReplyCancel

  • Lucy - Have you tried substituting stock for the beer? I know this doesn’t sound possible, but we live in a dry county and the closest place to buy beer/wine etc. is about 1 1/2 hours away.

    I’d appreciate your thoughts on this. The recipe sound like something my husband would really enjoy.

    Blessings,
    LucyReplyCancel

  • Applie - That looks good. I am printing it off now. I have everything except the mustard. A trip to the grocery store I go. :D ReplyCancel

  • Applie - I forgot to mention I had to look up what a Spaetzle was. I’ll either use egg noodles from a bag, or use my grandmother’s recipe for egg noodles, which I haven’t made in centuries. She was german. :) ReplyCancel

  • Rosa - I love spaetzle! That dish looks soooooo good! I can smell it from here ;-P…

    Cheers,

    RosaReplyCancel

  • nfmgirl - mmmmmm

    That looks GOOD!ReplyCancel

  • Sophie - What a lovely meal this is!

    MMMMMMMMM…I would totally dig into that lovely filled plate!ReplyCancel

  • Simple Livin' gal - Lucy —

    Oh, please feel free to substitute, add-on, or completely recreate any recipe I’ve posted! You will not hurt my feelings — and I may just want to know how you did it so I can try it, too!!!

    Blessings!ReplyCancel

  • Simple Livin' gal - Applie — Egg noodles are fine but PLEASE try spaetzle some time. Wonderful stuff!!!ReplyCancel

  • Simple Livin' gal - Kerry —

    It’s official. I’m making more spaetzle. A full tutorial — just for you!!! I may even sing Scorpions songs while teaching! I think Rock You Like a Hurricane goes quite nicely with spaetzle, don’t you?ReplyCancel

  • ellyn - Oh my. That looks so tasty. We will have to put that on the menu very soon.ReplyCancel

  • Marlene - Hi there,
    This looks so goooooooood!!!!!!!!!!!!!!!!!!!!!!!!! There is only one problem! I don’t know what spaetzle is but it looks similar to egg noodles. Please, pretty please can you teach the recipe for this (spaetzle). It sure would be appreciated. I just know you can do this, you can do anything.
    Love always. oxoxReplyCancel

  • Kath - Yep!! Thats the real deal!! Looks absolutely scrumptious……ReplyCancel

  • Laura - This is my absolute favorite dish you make!! Can you make it for me soon? Oh, and I totally agree that egg noodles should only be used in cases of extreme spatzel shortages. Yes it makes that much of a difference.ReplyCancel

  • Dawn - I love stroganoff, and we haven’t had it in a very long time. We will have it soon I think.ReplyCancel

  • Super Spaetzle, DIY : Razor Family Farms - [...] Melt the butter in a skillet or saucepan and sautee until shiny and heated through.   Serve with stroganoff, cabbage, confit of goose or duck (confit d’oie or confit de canard for all you french [...]ReplyCancel

  • Spaetzle! « Biggest Diabetic Loser - [...] was wondering what to make with the spaetzle, and a quick google search led me to this recipe.    So beef stroganoff spaetzle it was!  Maxi had two [...]ReplyCancel

  • Beebe - A dollop of sour cream would make this perfect!ReplyCancel

  • Joe - WOW!!! This is amazing! My wife and I made this tonight, the only thing I changed was adding some garlic and a splash of wine (since she wanted an excuse to break open a bottle of chardonnay). I’ve attempted to make stroganoff but never quite got it right until now. This is going to become a staple at my house! Thanks for sharing.ReplyCancel

  • Donna - This was way yummy. I substituted mayo for the yogurt because I didn’t have any and ketchup for the tomato paste. I left out mushrooms because my daughter doesn’t like them. The dish was still great. I used the garlic salt. I served it with broccoli and cheese and sweet corn. It does serve four Americans.ReplyCancel

  • Regina - Spaetzle:
    2 cups all purpose flour
    1 teaspoon salt
    2 eggs
    3/4 cup milk
    mix all toghether, pour into spaetzle grater over boiling water. once spaetzle start to float, it is done. mix with an piece of butter and serve with your fav sause/meal.ReplyCancel

  • Spaetzle! | My Bizzy Kitchen - [...] was wondering what to make with the spaetzle, and a quick google search led me to this recipe.    So beef stroganoff spaetzle it was!  Maxi had two [...]ReplyCancel

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