Beef Stroganoff with Spätzli

Method

1. 

   1Meat

   Season the meat with salt and pepper and dust with cornflour. Heat the oil in a frying pan. Sear the meat in 2 batches over a high heat for approx. 2 mins each, remove from the pan.

2. 

   2Vegetables

   Fry the mushrooms in the same pan for approx. 3 mins. Add the peppers, reduce the heat and sweat for approx. 3 mins. Add the onion and sweat for approx. 2 mins. Add the tomato purée and sweat for approx. 1 min.

3. 

   3Sauce

   Deglaze the vegetables with the red wine, add both paprika powders. Add the water and stock powder and bring everything to the boil. Add the cornflour mixture and simmer until the sauce thickens. Add the cream. Add the cornichons and meat and leave to heat through over a low heat for approx. 3 mins. Season to taste with salt and pepper.

4. 

   4Spätzli

   Warm the oil in a non-stick frying pan. Fry the spätzli for approx. 5 mins until golden brown, turning occasionally. Season with salt.

5. 

   5To serve

   Divide the spätzli between warmed plates, arrange the stroganoff alongside and serve immediately.

Tip 1:

Homemade spätzli: briefly mix 140 g low-fat quark, 1 egg, 140 g plain flour, ½ tsp salt and 1 pinch of nutmeg into a smooth batter. Press through a spätzli maker into simmering salted water, leave until they rise to the surface, drain and fry as described.

Tip 2:

Only sear the meat briefly and add it to the sauce at the very end so it stays tender.

Tip 3:

Use more stock instead of red wine and season the sauce with a squeeze of lemon juice.