Beef Stroganoff and Spätzle

I first found this recipe for Stroganoff years ago - so long ago, I can't remember quite where I got it.  It has evolved over the years to what it is today.  A large change came when we were living in Germany & discovered their homemade noodles, called Spätzle.  These are a simple noodle, but because they are fresh, they are awesome!

Beef Stroganoff and Spätzle

- serves 6 -

Stroganoff

1/4 C flour

Dash of Pepper

1 1/2 # Hamburger (or, steak, cut into 1/2” strips)

1/4 C butter

1/2 C mushrooms, diced

1/2 C chopped onion

1 small clove garlic, minced

1 (10 oz) can beef broth, undiluted

1/3 C dry sherry

1 (8 oz) carton sour cream

Spätzle

3 1/3 C flour

5 eggs

2 t salt

1 1/4 C water

Note:  If you have picky kids who hate the texture of onions, mushrooms, etc, you can still enjoy this recipe by either using powdered ingredients or use your food processor to turn all those delicious foods into mush.  They no longer have the strange texture, but the goodness of fresh food is still in tact.  The other option is to leave the "yucky" stuff cut very large (easy to pick out).  Don't leave ingredients out, though, as the Stroganoff just doesn't taste right!

If using hamburger, lightly brown & drain & add melted butter.   Add pepper, onion, garlic, & mushrooms and let them all cook together.   Stir in the flour just before adding the sherry & broth.

(If using steak, mix the flour & pepper in a zip-lock bag, then add the steak in the mixture, and shake to coat.  Melt the butter in a large pan, & cook the steak until browned.  Add the mushrooms, onion, & garlic.  Be sure that the full 1/4 C of flour is used - or just add it to the pan once everything is well sautéed.)

Add sherry & beef broth.  Simmer gently for up to an hour while you make the Spätzle.

For Spätzle, stir together all ingredients - the batter should be thick - almost like brownies.  Over a large pot of boiling water, push batter through a Spätzle noodle maker (or a large-holed colander with a spoon) so it drips into the boiling water.  When the noodles rise to the top of the water, they are done cooking.  Use a slotted spoon to remove and drain.

Finish the Stroganoff by turnning off the heat, and stir in the sour cream.  Serve over hot Spätzle. (You can use egg noodles, but the Spätzle is SO much better, you won't be sorry for all the trouble to make them!)

- - - - - - -
Side Dishes:  I like something green with this - broccoli, peas, salad, or whatever your family likes best!

- - - - - - -
Clean-up tip:  As soon as you are finished with the noodle maker, put it in a sink full of water - if the dough dries on it, it is quite difficult to clean.