Beef Stroganoff With Spaetzle
Tender sliced beef and mushrooms in a rich, dark brown sauce served over soft spaetzle noodles, garnished with fresh microgreens.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1 pound beef sirloin, thinly sliced
- 8 ounces mushrooms, sliced
- 1 medium onion, thinly sliced
- 1.5 cups beef broth
- ½ cup sour cream
- 12 ounces spaetzle
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Cook spaetzle according to package directions; drain and set aside.
- 2
Melt butter in a large skillet over medium-high heat; sear beef until browned, then remove.
- 3
Add onions and mushrooms to skillet; sauté until softened, about 5 minutes.
- 4
Sprinkle flour over vegetables; stir and cook for 1 minute.
- 5
Pour in beef broth; bring to a simmer and cook until thickened, about 5 minutes.
- 6
Return beef to skillet; stir in sour cream, salt, and pepper; heat through.
- 7
Serve beef stroganoff over spaetzle, garnished with microgreens.
Tools you’ll need
- large skillet
- pot for spaetzle
- colander
- wooden spoon
- measuring cups and spoons
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