WHAT DO YOU PUT ON SPAETZLE RECIPES

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CLASSIC BEEF STROGANOFF RECIPE - FOOD.COM - RECIPES, FOOD ...



Classic Beef Stroganoff Recipe - Food.com - Recipes, Food ... image

According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, finely diced
1 lb top sirloin steaks or 1 lb tenderloin, cut in very thin strips
1/2 lb cremini mushrooms or 1/2 lb button mushroom
3 tablespoons oil
6 tablespoons butter
1 tablespoon flour
1 cup sour cream or 1 cup creme fraiche
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 cup beef broth
salt and pepper
chopped parsley

Steps:

  • Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
  • Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
  • Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
  • Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
  • Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
  • Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

Nutrition Facts : Calories 387.7, FatContent 39, SaturatedFatContent 18.9, CholesterolContent 75.7, SodiumContent 328.4, CarbohydrateContent 8.3, FiberContent 0.9, SugarContent 4.2, ProteinContent 3.7

GERMAN SPAETZLE DUMPLINGS RECIPE | ALLRECIPES
Buy the spaetzle maker if you don't have one. I used a $10.00 spaetzle maker from Amazon that I initially bought for my husband (he used it once) and it was AMAZINGLY easy (this was my first time). I started the water before I measured and mixed the ingredients, …
From allrecipes.com
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SPäTZLE (AKA SPAETZLE) - ALLRECIPES
Loved It. I do add more seasoning and make it a lot thicker. Makes bigger noodles. Also I add bacon bits to Spatzle in the frying pan. I make 10 times the recipe and freeze bags for later. Thaw it out , put in a pan with some butter, Perfect.
From allrecipes.com
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GERMAN SPAETZLE WITH MUSHROOM SAUCE - SAVORY NOTHINGS
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From savorynothings.com
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HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
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From daringgourmet.com
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GERMAN SPAETZLE RECIPE - THESPRUCEEATS.COM
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EASY SPAETZLE RECIPE: HOW TO MAKE ... - IDEAS FOR THE HOME
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CLASSIC BEEF STROGANOFF RECIPE - FOOD.COM - RECIPES, FOOD ...
Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together. Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You …
From food.com
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Mar 24, 2010 · Cut a green cabage into stripes, sauté some onion (you may do it in fried bacon or just in oil), add cabbage, salt, cumin seeds, SUGAR (about 2 table spoons or whatever you like) add some water (not much as cabbage will release some juices on its own) and …
From slovakcooking.com
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