Beef Stroganoff With Peppered Spaetzle Recipes

Steps:

• Make the shallot marmalade:
• In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.
• Make the peppered spaetzle:
• Bring a large pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold ice water.
• In a second large bowl, whisk together the flour, salt, and pepper.
• In a blender, combine the eggs, sour cream, and 1 cup water. Purée until smooth then add to the flour mixture and stir to combine (the consistency should be a little thicker than pancake batter, so adjust with more flour or more water as needed).
• Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander. Let the spaetzle float to the surface-this will take about 1 minute-wait 30 seconds, then use a mesh skimmer or slotted spoon and transfer the spaetzle to the bowl of ice water. Once cool, transfer the spaetzle to a colander to drain. Repeat with the remaining batter. DO AHEAD: Spaetzle can be made in advance and refrigerated, in an airtight container, up to 2 days.
• Make the peppered crème fraîche:
• In a small bowl, stir together the crème fraîche and pepper. The crème fraîche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crème fraîche can be made in advance and refrigerated, in an airtight container, up to 1 day.
• Make the black trumpet purée:
• In a large sauté pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and sauté until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sautéing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sautéed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and purée until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.
• Cook the beef:
• Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.
• To serve:
• In a small saucepan over low heat, warm the mushroom purée. When warm, transfer to a gravy boat or other serving dish.
• In a large sauté pan over moderately high heat, melt the butter. Add 1/2 of the spaetzle and sauté without stirring until golden brown on the bottom, 2 to 3 minutes. Add the remaining spaetzle, the reserved 1/2 cup of mushrooms, and the shallot marmalade and sauté until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.
• Thinly slice the steaks and arrange the meat on a small platter. Dollop the crème fraîche over the meat and sprinkle with the dill. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.

Steps:

• Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
• Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.