Photo: Lily Banse
Beef Stroganoff with Peppered Spaetzle
25 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1385
Calories
67g
Protein
61g
Fat
133g
Carbs
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings
- 1 cup sugar
- 1/2 cup sherry vinegar
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 2 large eggs
- 1 cup sour cream
- 1/2 cup crème fraîche
- 1 tablespoon freshly ground black pepper, plus more to taste
- 3 tablespoons olive oil
- 3 cups (about 12 ounces) black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped
- 5 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 4 sprigs fresh thyme, leaves removed and chopped
- 6 tablespoons sherry vinegar, plus more to taste
- 1/2 cup beef stock
- 3/4 cup grapeseed oil
- 2 tablespoons truffle oil (optional)
- 4 (1-inch thick) beef tenderloin steaks (about 2 pounds total)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup fresh dill, minced
- Blender; spaetzle maker, food mill, or colander (If using a colander to make the spaetzle, you'll need twoone to make the spaetzle and one to drain it.)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes