John Myers
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Beef Stroganoff with Grandmother’s Spätzli
The perfect beef stroganoff with grandmother’s spätzli recipe with a picture and simple step-by-step instructions.
For the stroganoff:
- 800 g Beef fillet
- 1 Pc. Yellow peppers
- 1 Pc. Red peppers
- 2 Pc. Pickles
- 1 Pc. Onion
- 2 dl Sour cream
- 2 dl Red wine
- 400 g Fresh mushrooms
- 2 tbsp Grapeseed oil
- Diced beef
- 200 ml Warm water
- 1 dl Cream
- Salt
- Pepper
For Grosis Spätzli:
- 500 g Flour
- 3 Pc. Egg
- 1 tsp Salt
- 2,5 dl Milk
For the stroganoff:
- Dissolve the beef cubes in 200 ml of warm water. Cut the fillets into thin strips about 5 cm x 1 cm in size. Finely dice the pickles, peppers and onions and cut the mushrooms into thin slices.
- In a pan with a high rim, briefly fry the fillet strips in very hot grapeseed oil in portions. Keep meat warm. Sauté all other ingredients peppers, cucumber, mushrooms, onion and cucumber in a pan with grapeseed oil and deglaze with red wine. Simmer for about 5 minutes and then pour in the meat broth. Simmer for about 10 minutes and stir in sour cream and heavy cream and season with salt and pepper. Take the pan off the stove and let it stand for about 5 minutes. Finally add the meat and briefly warm up.
For Grosis Spätzli:
- Mix the ingredients into a dough mixture until the mixture drips heavily from the spoon. If the dough throws large bubbles, then it’s perfect.
- Bring the water to the boil with a little salt. Then place the spätzli dough in portions on a kitchen board and scrape off with the knife and let the dough fall into the hot water. As soon as the spaetzle are ready, they float to the surface and can be strained with the slotted spoon. Put the finished spaetzle in a baking dish and put a little butter in the oven at 70 degrees to warm. Can be served with carrots or vegetables of your choice.
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