Beef Stroganoff

Beef Stroganoff is served in a creamy sauce with mushrooms and spaetzle. Very aromatic taste brown mushrooms. Peel and halve the mushrooms, depending on size, as previously seen in the picture into quarters, or. Peel onions and cut into cubes. Heat oil in a Dutch oven or roasting pan butter. Season the beef all around with pepper and salt and rub with a heaping teaspoon of mustard. The beef into the hot ghee and fry lay around vigorously.


The beef from the pan and lift to keep warm wrap in aluminum foil. Mushrooms and onions in the drippings and sear. The gravy deglaze with half of white wine, stir and add a bay leaf. The beef from the aluminum foil, place on the vegetables and add the collected meat juices. A lid and let the beef stroganoff simmer gently on low heat for at least 90 minutes. It is important that the gravy does not cook, so the beef is not tough. Gradually add the remaining white wine, so not too much fluid at once arises. Otherwise, one is from the cooking and braising beef is not tender. The beef stroganoff take out the casserole and wrapped in aluminum foil and let stand.

Cucumbers into slices and add to the sauce. Fill up the sauce with vegetable broth and bring to a boil again. Cornstarch with a little cold water until smooth and bind the sauce. Reduce the temperature until the sauce does not boil more, stir in creme fresh and round off with a pinch of sugar. Noodles in boiling salted water and cook about 10 minutes. Beef Stroganoff cut into slices and serve with the mushroom sauce and spaetzle.


¤ 600 g Mushrooms, brown
¤ 2 Onions
¤ 20 g Butter
¤ 1200 g Beef
¤ Freshly ground pepper
¤ Salt
¤ 1 tsp Mustard
¤ 1 / 4 L White wine
¤ 1 Bay leaf
¤ 6 Pickles
¤ 1 / 4 L Vegetable stock
¤ 6 TL Cornstarch
¤ 80 g Creme fresh
¤ 5 g Sugar
¤ 400 g Spaetzle

6 servings – 646 calories per serving, 30 mins Prep – 120 min Total